Trout and Mushroom Strudel "Obauer".

For the strudel, in a medium bowl, mix together the flour, salt, and egg until just combined. Add the water and mix to form a rough dough. Transfer to a lightly floured work surface and knead until smooth, about 10 minutes. Place the dough in a medium bowl, brush with the melted butter, and cover with plastic wrap. Set aside to rest for 30 minutes. Unwrap the dough and transfer to a lightly floured work surface and roll as thin as possible. Cut out 6 5x5-inch squares, transfer to a parchment-lined sheet pan, and set aside.

For the trout filling, in the bowl of a food processor fitted with the metal blade attachment, pulse the diced trout, egg, and lemon juice to form a rough paste, about one minute. With the motor running, slowly add the heavy cream and pulse until smooth. Transfer to a medium bowl, season and set aside.

For the mushrooms, in a medium saute pan over medium heat, simmer the mushrooms and creme fraiche until thick, about three minutes. Remove from the heat and season. Divide in half and reserve in two bowls, keeping warm.

For the mushroom cream, in a medium saucepan over medium heat, bring the shallots, tomato, mushrooms, heavy cream, fish stock, wine, and vermouth to a boil. Reduce the heat and simmer until reduced by half, about 10 minutes.

Remove from the heat and strain through a fine mesh sieve. Return to a small saucepan and whisk in the butter, season and set aside keeping warm.

To assemble the strudel, preheat the oven to 425 degrees, liberally coat a parchment-lined sheet pan with butter. Coat the inside of six 3-inch ring molds with butter and arrange on the prepared half-sheet pan. Place a sheet of strudel dough in each ring mold and gently push down to form a well. Spoon half the trout mousseline into the bottom of each ring mold, place a trout fillet in the center, and spoon the remaining trout mousseline on top. Spoon half the mushroom mix in the center, brush the edges of the strudel dough with melted butter, and fold to enclose the filling. Brush each strudel with butter, remove the ring molds, and place in the oven to bake until golden brown, about 12 minutes. Remove from the heat and set aside, keeping warm.

For the trout, in a medium saute pan, melt the butter over medium heat. Season and sear the trout, skin-side-down, until desired doneness. Remove from the heat and set aside keeping warm.

To finish the dish, using two soup spoons, form 12 quenelles with the reserved mushrooms and set aside. Slice each mushroom strudel in half and set aside. Using a hand held immersion blender, blend the mushroom cream until thick and frothy and set aside.

To serve, arrange two mushroom quenelles, two mushroom strudel halves, and a trout fillet in the center of a plate. Spoon some mushroom cream around the dish and garnish with chives and chervil.

(Serves 6)

For the strudel:

3/4 cups all-purpose flour, sifted

1/8 teaspoon salt

1 small egg, beaten

1/4 cup warm water

1/4 cup melted butter

For the trout filling:

12 ounces trout fillets, diced plus 6 2-ounce trout fillets

1 egg

Juice of 1 lemon

1/2 cup heavy cream, chilled

Salt and pepper to taste

For the mushrooms:

51/2 ounces crimini mushrooms, finely chopped

4 1/2 ounces creme fraiche Salt, pepper and lemon juice to taste

For the mushroom cream:

2 shallots, peeled and chopped

1 tomato, peeled, seeded, and diced

1 1/2 ounces diced crimini mushrooms

1/2 cup heavy cream

1/2 cup fish stock

1/2 cup white wine

4 tablespoons dry vermouth

3 tablespoons unsalted butter, diced and chilled

Salt, pepper and lemon juice to taste

For the trout strudel assembly:

1/2 cup melted unsalted butter

For the trout:

2 tablespoons unsalted butter

6 1-ounce trout fillets

Salt, pepper and lemon juice to taste

For the garnish:

Chives

Chervil sprigs