Cod Strudel with Sauerkraut in Riesling Sauce
Discover the light taste of the cod wrapped in the crispy filo dough, with the sharp taste of the sauerkraut, finished with elegantly creamy Riesling sauce.
Recipe is curtesy of chef Kurt Gutenbrunner from his new cookbook Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans
1 tablespoon duck fat or unsalted butter
1 medium onion, finely chopped
1o ounces sauerkraut, drained and squeezed dry
One 2-inch- square slab of bacon
2 bay leaves, 12 black peppercorns and 6 juniper berries, all tied in a cheesecloth bundle
½ cup chicken stock
1 ¼ pounds skinless cod fillet, cut into 4 equal portions
Salt and freshly ground white pepper
Leaves from 4 tarragon sprigs
8 chervil sprigs or 16 opal basil leaves
12 frozen phyllo sheets, thawed
6 tablespoons clarified unsalted butter
½ medium russet (baking) potato, peeled and shredded on a box grater
1 cup dry Riesling
1/3 cup dry vermouth
Juice of ½ lemon
½ cup heavy cream
In a medium saucepan, melt the fat. Add the onion and cook over medium heat until lightly browned, 5 to 7 minutes. Add the sauerkraut, bacon, spice bundle, and stock and bring to a simmer, then cover and cook over very low heat for 45 minutes.
Meanwhile, season the cod with salt and pepper. Pat the tarragon and chervil onto both sides of the fish.
Line a large backing sheet with parchment paper. Cut the phyllo sheets crosswise on half to make 24.. stack them and cover with damp cloth. For each strudel, spread 1 phyllo sheet on the work surface. Brush it lightly with clarified butter. Top with 5 more sheets, brushing each with butter.
Set a portion of cod at one end of the phyllo stack, leaving about ½ inch on the bottom and 1 inch on each side, and roll up tightly, tucking in the ends. Brush the strudel with clarified butter and transfer to prepared backing sheet, seam side down.
Heat the oven to 450 degrees. After the sauerkraut has cooked for 45 min; stir in and add the potato, Riesling, and vermouth. Simmer, uncovered, for 10 min. add the lemon juice and simmer for few minutes longer, then stir in the cream. Bring to simmer, then remove from the heat and taste foe seasoning. Keep warm.
Bake the strudels in the center of the oven until golden brown, 12 to 15 minutes. Remove from the oven and let the strudels rest on the baking sheet for 2 to 3 minutes.
Meanwhile, using a slotted spoon, lift the sauerkraut out of the pan, draining it well and letting the sauce drip back into the pan, and mound in warm soup plates. Cut each strudel in half and set on top of sauerkraut.
Bring the sauce to simmer and strain into a blender. Process briefly at high speed until frothy. Pour the sauce around the sauerkraut in each plate, and serve.
For tips and variations see p.109 of “Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans”