in Germany

Trout Kirnitzschtal

updated

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Ingredients for 4 servings:

  • 4 m large trout(s), (approx. 350 g each)
  • Salt and pepper, lemon
  • 200 g onion(s)
  • 1 bunch of parsley
  • 1 bunch of chives
  • 20 g sage, fresh
  • 400 g mushrooms
  • 50 g flour
  • 200 g clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Saxon cuisine

Pat the freshly slaughtered, gutted, and washed trout dry, then season inside and out with salt, pepper, and lemon. Now prepare the stuffing. Finely slice the mushrooms and dice the onion. Mix everything with the finely chopped herbs and season with salt, pepper, and lemon. Place this stuffing inside the trout, sew or tuck the abdominal cavity shut. Coat the fish several times in flour and fry in clarified butter, basting the trout occasionally with the cooking fat. When serving, remove the needle or thread and coat the fish with the cooking fat. Serve the trout with parsley-dried potatoes and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ochsenwix…. BEEP!!!!!

Saxon chicken