German & Austrian Cuisine

Pan-fried trout cooked in butter, served with lemon and parsley. Ingredients (Serves 2) 2 whole fresh trout, cleaned and gutted Salt and freshly ground black pepper, to taste 3–4 tbsp all-purpose flour (for dusting) 50 g butter 1–2 tbsp vegetable oil 1 lemon, sliced Fresh parsley, chopped Preparation Prepare the trout: Rinse trout under cold water and pat dry thoroughly. Season inside and outside with salt and pepper. Lightly coat the trout in flour, shaking off excess. Pan-f

Clear beef soup with thin pancake strips, a classic Austrian favorite. Ingredients (Serves 4) For the Beef Broth: 1 kg beef shank or bones 2 liters water 2 carrots, chopped 1 leek, sliced 1 celery stalk, chopped 1 onion, halved (optionally charred) 2 bay leaves 6–8 black peppercorns Salt, to taste For the Frittaten (Pancakes): 2 eggs 100 ml milk 50 g all-purpose flour 1 pinch salt 1 tsp oil or butter (for frying) To Serve: Chopped fresh parsley Preparation Prepare the beef br

Almond-based tart with a lattice top, filled with raspberry or redcurrant jam. Ingredients (Serves 8–10) For the Dough: 200 g all-purpose flour 100 g ground almonds or hazelnuts 150 g unsalted butter, cold and cubed 100 g sugar 1 egg 1 tsp vanilla extract ½ tsp ground cinnamon Pinch of salt For the Filling: 200 g raspberry jam 1–2 tsp lemon juice (optional) For the Topping: 1 egg, beaten (for brushing) Powdered sugar, for dusting Preparation Prepare the dough: In a bowl, comb

Clear, slow-simmered beef broth served as a base or with simple garnishes. Ingredients (Serves 6–8) 1 kg beef bones and/or beef shank 2 liters cold water 2 carrots, chopped 1 leek, sliced 1 celery stalk, chopped 1 onion, halved (optionally charred) 2 bay leaves 6–8 black peppercorns 1 tsp salt Fresh parsley, for garnish Preparation Start the broth: Place beef bones and meat in a large pot. Cover with cold water and bring slowly to a simmer. Skim off any foam that rises to the