• Forelle in Rahm
  • Forelle in Rahm
  • Forelle in Rahm
  • Forelle in Rahm

Forelle in Rahm

Trout in Cream
52 Weeks in Germany. Week Fünfzig (fifty)

51QwWKOo-hL._SY344_BO1,204,203,200_The recipe we selected was inspired by a recent return back to the cold Minnesota stream (which will remain unnamed).  Dad and I did pretty well.  And Dad caught his limit on the first day and I came away with three fish, so we wanted to check out another way in which to prepare trout in Germany.  We recently made Herbed Trout with White Wine which made it in our top three German dishes.  How would this one compare?  We’ll get to that in a minute.  This recipe kind of takes me back to my childhood days when I would pan fry all of my fish in butter so this recipe had a familiar taste.  The recipe is found in The German Cookbook, by Mimi Sheraton, page 115.



Overall Rating
***
Evaluation

As mentioned in The German Cookbook, trout are prized when caught out of the Black Forest.  The place where Dad and I fished contained a fairly healthy population of wild brook trout.  There are a few brown trout, but they had yet to make an appearance on our fishing lines.  The table fare of the brook trout is excellent and its flavor is superb.  That is one of the main reasons why our previous trout recipe fared so well that we made a few weeks ago.  A lot of times, the execution of your dish boils down to the quality of ingredients.  That’s why we encourage you to get out and garden or pursue adventures whether it would be hunting or fishing to obtain some of the freshest ingredients.

For this recipe, the fish is first seasoned and then coated in a light dusting of flour before it’s pan fried in butter until it’s golden brown.  Then you create a sauce that gets spooned over the fish before it’s plated and served.  We found the recipe to be somewhat heavy based on the use of butter and sour cream in the recipe.  Some folks may prefer a preparation such as this one.  Our sauce came out a little thick based on the direction from The German Cookbook.  If we were to do it over again, we’d try to thin it down somewhat and use less of it on the fish.


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The cooking process is pretty straightforward and doesn’t require any special equipment.  We’d suggest to bone your trout prior to making this recipe as it can be challenging to eat smaller trout with the addition of the cream sauce that is placed on the fish.

The recipe we selected was inspired by a recent return back to the cold Minnesota stream (which will remain unnamed).  Dad and I did pretty well.  And Dad caught his limit on the first day and I came away with three fish, so we wanted to check out another way in which to prepare trout in Germany.

As far as this recipe is concerned, I may be a little biased as this is the way I used to cook all of my fish when I was a kid, but it wasn’t a recipe that I’d probably come back to.  But we’d recommend to certainly try it out and it may very well become a favorite of yours.

Tools and Techniques

You just need to your kitchen basics… a chef’s knife and a skillet large enough to cook the fish.  Most of these you should already have on hand.  The recipe is pretty basic, so this recipe is one that most people should be able to make with the equipment you have on hand.   But certainly read the recipe to get an idea of what’s involved.  You may find something that you’d need to go out and purchase, but I think everyone should be in good shape here.

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Challenges and the things to keep in mind

As I alluded to in our summary, we’d strongly advise first boning your trout prior making this recipe.  If you don’t know how to do this, then I’d recommend looking online as there are many You-Tube videos out there that you can refer to.  I think eventually, we’ll come out with our own video series demonstrating procedures like this.

In other notes, our sour cream was pretty thick and with the addition of flour added to the sautéed onions, I thought the sauce came out a little thicker than I would have liked.  Since The German Cookbook does not contain photos, it was difficult to tell if we were on the right track as far as how the finished dish should look like, so I would go out on the web and take a look and see if you can find referenced to help you out prior to making this recipe.  This is something that I think could help you out in our electronic age and something you should definitely take advantage of.

Final thoughts

There are not too many recipes we have made out of The German Cookbook that I have rated a three star.  In fact there have been only two.  But, this rating is really based on our experience with the recipe and our first experience making the dish.  Perhaps after a couple more efforts, this would rank up there in our top German dishes, but hopefully, some of our suggestions aid in your preparation of Trout in Cream Sauce.  We certainly preferred the Herbed Trout with White Wine recipe, but give the recipe a try and let us know what you think of it.

Coming up in our next Culinary Sojourn segment, we are taking on a famous German dish, the Hasenpfeffer.  I was introduced to the dish when I was a young kid watching Saturday morning cartoons.  I think you know which one I’m referring to.  After this one, we’ll be down to our final German dish.  Hard to believe.  I am looking forward to visiting Italy, but, we still plan to keep our pulse on Germany, as we’ll feature a recipe or two from other sources from time to time that we didn’t get to in the first 52 weeks.  So, Germany will never be far from our mind while we are deep into Italy.

As always, we’ll post progress photos on Facebook. So, you’ll want to keep checking back for that.

If there are any questions or comments, please let us know by e-mailing us at recipes@cdlgalley.com



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