Fish with Mushroom Stuffing
- Cut the onion into little cubes, roast in lard until glassy, add chopped bacon, roast for a while and add sliced mushrooms.
- Season with salt and pepper, add the cumin and roast shortly for about 10 minutes.
- Then add the parsley, thyme, sprinkle it with about two tablespoons of fine bread crumbs and roast just a few minutes more. Let cool slightly.
- Wash and dry the trout, season it with salt also from inside, fill it with the stuffing and place on a baking pan or a baking bowl.
- The stuffing which remains put alongside the fish. Sprinkle the trout and the stuffing with lemon, put the pieces of butter on the trout and roast in a preheated oven at 180 ° C for about 10 minutes.
- Then you can raise the temperature and roast it for 5 minutes more.
- Serve with boiled or baked potatoes.
Source: Slovak Tourist Board
1/
Fish with Mushroom Stuffing
© Slovak Tourist Board
Recipes
Turkish Aubergine Puree
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
Slovenian Cottage Cheese
Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.
Schmarren Chestnut
The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.
Salzburg Lake Charr
The clear waters of the Salzburg Lake District are of a quality which is good enough to drink and they offer the best living conditions for the local fish population. Foremost, amongst these are the charr and trout, but pike, tench, carp, eels and perch can also be found in large numbers in the Fuschlsee and the other lakes in the area.
Featured Experiences
What kids love most in Estonia
Go for interactive centers and theme parks!
Cauliflower from Calahorra
The climate plays an important role in the cauliflower’s cultivation and La Rioja region has the best climate for that. The cauliflower is solid and compact, the color is between white and cream, and has a diameter of 11cm, with well-shaped green leaves. The harvest has to be handmade and delivered to the warehouse in less than 12 hours.
Quirky, quirkier Finland
Top fun summer competitions across the country.
In the heart of Portugal
Follow fascinating routes to discover history!
CHECK OUT OUR
LATEST GUIDE
Indigenous Europe
The Sámi and their remarkable culture
Hidden Gems in Spring
Spring is the perfect time to be in Europe. Discover why.
Quirky family adventures
Wallonia to the Moon and Back.
Ingredients
- Rainbow trout
- Lemon
- Butter
Stuffing
- Fresh champignons or other mushrooms
- Onion
- Smoked bacon
- Breadcrumbs
- Parsley, fresh thyme
- Salt, whole cumin, black pepper - ground