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


Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.


  • Rainbow trout
  • Lemon
  • Butter


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

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