Fried Catfish with Horseradish Mousse, Chard and Vegetable Strudel

For the filling, mix the apple and beetroot cubes well with the sour cream, yolks and breadcrumbs and season with salt and pepper and ground cumin.

Brush the strudel dough sheets with butter, cover with the filling and roll up. Brush the strudel again with butter, put it on a greased baking tray and bake it in a heated oven at 200 degrees for 20 minutes.

Blanch the chard leaves in boiling salted water, rinse with cold water and squeeze well. Heat a piece of butter, add the fish stock and heat the chard leaves in it, season with salt and pepper.

Season the fish fillets with salt and pepper, turn them in breadcrumbs on the other side and roast them in a coated frying pan without fat until golden brown.

For the horseradish foam, whip the fish stock with the whipping cream and the yolks to 75 degrees, season with salt and pepper and add the grated horseradish first so that it does not become bitter.

Restaurant “Zum Kaiser von Österreich” Hermann Haidinger

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