2 red onions, 8 tablespoons oil, 1 heaping teaspoon sweet paprika, 2 green peppers and tomatoes each, salt, 1 1/2 lb carp (without the skin), 4 eggs, 1 package of strudel leaves (4 leaves), 2 tablespoons fine breadcrumbs, 3/4 cup sour cream, 2 tablespoons flour, 1 bunch of dill
Clean and chop the onions. Sauté half of it in a pot over 3 tablespoons of hot oil, sift in paprika then cover with 1 pint of water. Remove the stems of the peppers and tomatoes, dice them. Put half of it into the pot, add some salt. Place in the fish fillet, cook for 10 minutes. Carefully remove the fish and let them cool. Remove the larger bones, then mince the meat. Sauté the other half of the onion on 3 tablespoons of hot oil, add the remaining pepper and tomato cubes. Cook for 2-3 minutes, then – adding the ground meat – for another 1-2 minutes. Beat the eggs, add 1/2 teaspoon of salt and mix in with the fish. Stirring constantly, cook until the egg solidifies to the consistency of aspic (2-3 minutes). Place the strudel leaves on a wet dish cloth, brushing some oil and sprinkling some breadcrumbs between the leaves. Place the fish filling on it in a long line on one side. Roll into a cylinder using the cloth and place on a baking sheet over a bit of oil. Brush the top with oil as well. Preheat the oven to
375 °F (340 °F in air-convector ovens) and bake the strudels for 20 minutes. In the meantime mix the sour cream with 3 oz water until smooth, add to the water with paprika in which you cooked the fish. Strain, add the chopped dill to it. Pour over the strudel cut into four thick slices before serving.
Preparation time: 1 hour 10 minutes
One serving: 3207 kJ/724 kcal