Turbot baked in filo dough with "Flönz" sausage and apple ragout
Hans Horberth, Michelin-starred chef of the "La Vision" at the Hotel im Wasserturm in Cologne, prepares turbot with "Flönz".
120 g turbot filet from the middle, ready to cook
150 g white fish stuffing
15 cm x 20 cm sheet of spinach (blanched spinach leaves on a kitchen towel or mat)
120 g "Cologne Flönz": skinless blood sausage, cooked, not smoked
2 filo dough sheets, ca. 15 cm x 15 cm
1 egg yolk
2 tbsp olive oil
4 apples, tart (recommended: Goldparmäne apples)
Juice of 1 lemon
200 ml fish stock
200 ml cream
1 splash of French vermouth (Noilly Prat)
½ tsp corn starch
1 tsp horseradish paste
1 tbsp whipped cream
1 tbsp finely chopped chives
Halve the turbot filet and season with salt, then spread fish stuffing on the filet and wrap in the sheet of spinach. Divide the "Flönz" sausage and repeat above. Spread egg yolk mixed with a bit of water onto a sheet of filo dough, and add fish stuffing. Place the "Flönz" on the dough and then set the turbot on top before topping with the remaining fish stuffing. Roll mixture and seal well. Saute on all sides with olive oil until golden brown and bake in an oven preheated to 210° Celsius for 7 minutes. Remove from oven and let cool for two minutes. Halve the strudel with a serrated knife.
Peel apples, remove the cores and dice. Drizzle with lemon juice. Reduce the fish stock and cream by half and season with salt, sugar and vermouth (Noilly Prat). Then thicken slightly using corn starch and finally stir in the horseradish paste, whipped cream and chives. To serve:
Arrange the halved turbot pieces with the apple ragout.