See Ingredients

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


Carinthian Cheese Noodles

The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.


Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.


  • Rainbow trout
  • Lemon
  • Butter


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

Want to know more about Europe?

Register to the newsletter here: