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Salzburg Lake Charr

  1. Wash the fish in cold water and pat dry using kitchen paper. Season the stomach cavity with salt and pepper. Season the outside of the charr generously with salt and coat both sides in flour.
  2. In a large pan (or ideally in 2 fish pans), slowly melt around half the butter (not allowing it to brown too much) and fry the charr on both sides, depending on their size, for a total of 12–18 minutes until crispy and golden brown (when turning the fish do not use sharp equipment, to prevent the skin from tearing).
  3. Carefully lift the charr from the pan, arrange on pre-heated plates and keep warm by covering for with foil (or by placing in a pre-heated oven on a low setting).
  4. Now pour off any excess frying fat from the pan, introduce the rest of the butter and allow to bubble up, before adding a generous squeeze of lemon juice. Add salt and allow to bubble up again.
  5. Drizzle over the charr on the plates and then scatter on the freshly-chopped parsley.Serve with potatoes coated with butter or parsley, accompanied by a seasonal salad. Instead of the whole fish, it is also possible to prepare fish fillets in this way.

Cooking time: depending on the size, 12–18 minutes

 

 

Source: Austrian National Tourist Office

Recipe

Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

Recipe

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.

Ingredients

  • Prepared whole charr (or trout)
  • Salt, pepper
  • Lemon juice
  • Flour for coating
  • 150–200 g butter
  • Freshly-chopped parsley or tarragon

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