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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

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.

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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