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Recipe
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Fish with Mushroom Stuffing

  1. Cut the onion into little cubes, roast in lard until glassy, add chopped bacon, roast for a while and add sliced mushrooms.
  2. Season with salt and pepper, add the cumin and roast shortly for about 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Then you can raise the temperature and roast it for 5 minutes more.
  7. Serve with boiled or baked potatoes.

 

Source: Slovak Tourist Board

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Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.

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Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Ingredients

  • Rainbow trout
  • Lemon
  • Butter

Stuffing

  • Fresh champignons or other mushrooms
  • Onion
  • Smoked bacon
  • Breadcrumbs
  • Parsley, fresh thyme
  • Salt, whole cumin, black pepper - ground

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