-salt and pepper -a small amount of salt alz butter, to brush – cleaned trimmed and washed.
Prepare water, flour, salt and oil into a smooth dough. Brush with a little oil, wrap in plastic wrap and rest in a warm place for 1/2 hour. Separate the chard leaves from the perennial, remove the stem, rinse, blanch in salted water and quench in iced water. Place on a dish rack to dry. Cut the pike-perch fillet into small cubes and freeze for a short time, put it into the Moulinette and whisk until the meat is very fine. Now add the cold whipping cream and cut everything together to a firm farce, season with salt, pepper and lemon.
Season the salmon fillet with salt, lay out the chard leaves on cling film, spread with the farce, place the salmon fillet on top and cover with the remaining farce. Wrap everything together in the chard using the cling film. Roll out the strudel dough on a well-floured dish and stretch it thinly with the back of your hand. – Then wrap the chard roll in it and brush the strudel with butter – leave to cool.
Place in the oven at 220 °C for 15-30 minutes, depending on the thickness of the strudel.
Sauté the shallots in olive oil, add the chanterelles and season. Later add the crème fraîche and a reduction of white wine and fish stock. Simmer briefly and finish with chives. Cut the strudel into slices
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