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
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.
Slovak Easter Cheese
Hrudka is a traditional meal of Eastern Slovakia and it’s an essential part of the Easter table. Eggs were considered the symbol of life and fertility and because of that, food made of eggs was served especially during Easter (celebrated in spring), when nature wakes up after winter rest.
Tirol Dumplings
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
Ostend Sole
Sole in white wine with mussels and Flemish grey shrimps.
Featured Experiences
2019 European Capitals of Culture
Ιntroduced in 1985 with the noble aim of bringing our continent closer together, the European Capital of Culture scheme offered few early surprises.
Asturian Coast Flavours Route
The route offers the chance to visit the Asturian coast to get to know the gastronomy and marine traditions in the fishing villages, lonjas or fishermen’s markets, artisan canneries and restaurants.
Marostica Cherries
The delicious Marostica cherry is the first cherry in Italy to obtain the PGI mark.
Traditional Polish vegetarian dishes
Oscypki, proziaki, fuczki, pyry, potato babka…mmm!
CHECK OUT OUR
LATEST GUIDE
Sustainable summer in Romania
Explore the Carpathian Garden!
Ingredients
- Rainbow trout
- Lemon
- Butter
Stuffing
- Fresh champignons or other mushrooms
- Onion
- Smoked bacon
- Breadcrumbs
- Parsley, fresh thyme
- Salt, whole cumin, black pepper - ground