Potato – Chanterelle Strudel with cold chervil sauce150 gr. mashed boiled potatoes, ½ minced onion, one glove of garlic, 100 gr. chanterelles, 8 slices of boiled bacon, 1 table spoon minced parsley, 1 pinch of marjoram, 1 pinch of ground pepper, 1 teaspoon of salt, 4 pieces of strudel dough, some butter
1 teaspoon of butter and onion are roasted. When they are brown, chanterelles are added and roasted for a short time. ½ a glove of garlic is crushed and roasted for a short time, then mashed potatoes and herbs are added and mixed, the strudel dough is laid out and covered with bacon. The now cooled mass is spread “about 2 fingers high” on the dough. Roll in, put on the baking tray (which is has been covered with a thin layer of fat or butter) and bake in the preheated oven at about 180°C for circa 12 – 15 minutes until gold brown!
Cold chervil sauce
Stir 1 table spoon of thinly minced chervil with 2 table spoons of mayonnaise, 1 table spoon of sour cream, 1 table spoon cider vinegar, add a pinch of sugar.