Hermann's Recipe
Hermann
Finnan Haddock Strudel
(Serves 4-6)
 
Ingredients  

1 Smoked Finnan Haddock 
2 Leeks, washed and diced 
1 Onion, peeled and diced
4-6   Sheets of Filo Pastry
500g Butter
½      Ciabatta
 
Sauté the leeks and onion in butter until soft. Steam or microwave the haddock for 1-2 minuets and then remove all the bones. Grate the Ciabatta (best done when frozen) and add the bread to the leek and onion mix. Season with salt and pepper.
Take a sheet of filo pastry, brush it with oil and pile some of the leek mixture into the middle. Flake some of the haddock on the top, roll into a strudel shape. Repeat for the other sheets of filo.
Bake the strudels for about 8-10 minuets at 220 C until pastry is golden brown. Slice each strudel into 4/5 pieces and serve with some salad leaves and a light vinaigrette.
 
Vegetarian Option:
Instead of the finnan haddock, use sautéed wild mushrooms

Vegetarian Main Course
Ricotta and Spinach Ravioli with Red Pepper and Basil Puree
(Serves 4)
Ingredients
For the pasta Dough  For the Ravioli Filling   For the Puree
300g 00 Flour 1 onion diced 4 red peppers (roasted)  
3 Whole Eggs 120g washed spinach     1 bunch of basil
1 Egg Yolk   100g ricotta 1 tsp grated parmesan
½ Tea Spoon Salt  50 pine kernels (toasted) Salt and Pepper
  A pinch of ground nutmeg  3 tbsp virgin olive oil
  Salt and Pepper  
  1 tablespoon olive oil  
Mix all the past dough ingredients together and knead until a good dough consistency is achieved. Cover and refrigerate fro 2 hours, Sauté the onions until soft, add the spinach and seasoning.