Rinse the fish fillets and season on both sides. Brush the sheets of strudel dough with beaten egg yolk and wrap each fish fillet in a sheet of dough. Heat the rapeseed oil in a frying pan and fry the packets on both sides until golden brown. Then cook in the oven at 180 degrees for about 4 minutes.
For the vegetables, remove the skin from the pumpkin and apple and cut into cubes. Peel the tomatoes and cut them into cubes as well. Separately, sauté the pumpkin and apple cubes in butter until soft and extinguish with white wine. In another sauté pan, bring the curry paste to a boil with a tiny bit of white wine and fold in the crème fraiche. Put the vegetables in a sieve and reduce the liquid to the sauce. Next, fold in the vegetables, a- finally the tomatoes, fold in the whipped cream and season.
Finally, serve with the fish parcels and the chervil.
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