Season the fish fillet with salt, season with pepper, acidify with the juice of one lemon, press in flour and quickly fry in hot oil, drain and put aside.
Draw out the strudel dough, brush with butter, spread the breadcrumbs evenly on a third of the dough, form the sauerkraut on the dough as well, now place the fish on top, roll up, brush the strudel with butter and bake for 10 min. en at 200 °C.
For the sauce: roast the onions in oil, paprika, add fish stock, paradeis pulp, bell pepper pieces, garlic, salt and lemon, cook for about 20 minutes, add cream and flour, strain and finish with dill and whipped cream.
(*) The pike-perch (schille) caught in the mineral-rich Hungarian Lake Balaton are considered to be exceptionally tasty. They are today as once with the name “Fogosch” great…
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