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Recipe
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Trout Fillet with Forest Mushrooms

  1. Wash the fish fillets, pat dry using kitchen paper and season with salt and pepper. Drizzle with lemon juice and set aside.
  2. Finely chop the herbs for the herb butter and mix with the butter. Season with salt and pepper and flavour with the anchovy paste and a dash of lemon juice. Place in the fridge.
  3. Pre-heat the grill to its maximum setting.
  4. Clean and finely chop the mushrooms. Dice the shallots and sweat in hot butter or oil until translucent. Add the mushrooms, season with pepper, and fry slowly over a medium heat until cooked.
  5. Meanwhile, heat some oil and butter together in a pan. Coat the fillets of trout on one side in flour (with the skin side placed down into the flour) and fry off quickly over a high heat with the floured side down. Turn and again fry quickly (so that the fish does not become too dry). Layer the fillets with the crispy, floured side upwards in a greased baking tin and smear with the herb butter. Brown the top using high top heat, until the herb butter foams up.
  6. Add salt to the cooked mushrooms and, if preferred, sprinkle over with chopped parsley. Arrange on pre-heated plates. Place the browned trout fillets on top and serve.

Serve with new potatoes coated in butter or Spätzle (noodles) and fresh salad.

Cooking time: 6 – 12 minutes (incl. browning the top), depending on the thickness of the fish fillet

 

 

Source: Austrian National Tourist Office

Recipe

Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.

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Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

Ingredients

  • 600 – 800 g filleted trout (or other fillet of fish)
  • Flour for coating
  • Salt, pepper, lemon juice
  • Plant oil and 1 tablespoon butter for frying

For the herb butter

  • 5 tbsp butter, at room temperature
  • Freshly-chopped mixed herbs (chervil, tarragon, parsley, etc.)
  • Lemon juice
  • 1 squeeze of anchovy paste
  • Salt, pepper

For the garnish

  • 300 g fresh forest mushrooms (ceps, chanterelles or other mushrooms)
  • 2 shallots
  • Chopped parsley, to taste
  • Salt, pepper
  • Butter or plant oil

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