Fish - Pikeperch Fillet, Fish – Trout “Müllerin Art" 

• Swabian Spaetzle*, Cheese Spaetzle*, Lentil and Spaetzle* with Vienna Sausages, Pork Fillet with Spaetzle* and Mushroom Cream Sauce
• Filled Pasta Cases, "Schupfnudeln" with Sauerkraut and Bacon, Swabian Mince Meat Sauce
• Beef Roulades, Beef Goulash, Swabian Onion Roast Beef
• Pork Fillet - Bacon - Mushrooms in Puff Pastry, Roast Pork with Crust, Pork Knuckle, Meat Balls or Meat Patties, Smoked Pork Neck
• Swiss Sausage Salad, Pasta Salad, Potato Salad
• Pasta Bake, Onion Cake
• Liver Dumpling Soup, Pancakes (Soup), Sour Tribe Soup, Chicken Soup
• Fish - Pikeperch Fillet, Fish – Trout “Müllerin Art" 
• Bee String Cake, Bavarian Plum Cake, Swabian Apple Tart, Blake Forest Cake

*home made South German Noodles

Pikeperch Fillet:

Of the many freshwater fish in southern Germany, I like the zander the best. It belongs to the perch family and is the largest freshwater perch-like fish in Europe. Since the zander is a predatory fish, its flesh is firm yet tender, with a mild and slightly spicy flavor. In addition, zander is very low in fat (less than 1% fat). Its flesh is also considered a delicacy because zander fillets are usually boneless. I like fried pikeperch best, with almond butter and boiled potatoes.

Ingredients:

• 2 x pike-perch fillets, approx. 180-200 g each
• Rapeseed oil
• 100 g flour
• Salt
• Black pepper
• Butter
• Chopped fresh parsley
• Firm Potatoes

Preparation of the fish:

Rinse the fish fillets under cold water, pat dry, and check for bones. Season both sides with salt and pepper. If the tail end of the fish is thinner than the rest, remove the skin there and fold it over. This creates an even thickness. Then, make 3-4 shallow diagonal cuts in the skin side. This prevents the fish from curling up later. In a pan, heat the rapeseed oil with a tablespoon of butter. Meanwhile, put flour on a plate and coat the fillets in it, shaking off any excess flour. Once the oil and pan are hot, place the pike-perch fillets skin-side down in the pan. Fry for about 2 minutes, until the skin is crispy and golden yellow. Turn the fish over and fry briefly (1 minute). Add more butter and pour the foaming butter over the fish several times. Then place the pikeperch on a large plate, add the potatoes (salted or boiled in their skins), and pour the hot almond butter over the fish. Who would like to sprinkle some chopped parsley on top?

Preparation of the Almond butter:

Ingredients (for about 2-3 servings):

• 80-100 g butter
• 3 tbsp sliced ​​or flaked almonds
• a little lemon juice
• salt
• (optional) some chopped parsley

Preparation:

1. Heat the butter: Slowly melt the butter in a pan or small saucepan. Increase the heat slightly until it starts to turn light brown – this is called "brown butter".
2. Add the almonds: Add the sliced ​​almonds to the hot butter and toast until golden brown. Stir constantly to prevent burning – they brown very quickly!
3. Season: Remove the pan from the heat, add a few drops of lemon juice, and a little salt. If desired, stir in some finely chopped parsley.
4. Serve: Immediately pour over the cooked fish.

Fish – Trout “Müllerin Art “(Trout Meunière): The lakes of southern Germany, such as Lake Constance, Lake Chiemsee, Lake Starnberg, Lake Ammersee, and many more, as well as the rivers Danube, Rhine, Neckar, Iller, Isar, Inn, Lech, and many more, teem with countless excellent edible fish. Here are some of the most important: Arctic char, lake trout, rainbow trout, brown trout, carp, tench, roach/rudd, zander, pike, perch, eel, whitefish, and many more.

"Müllerin Art" refers to a classic way of preparing fish, where the fish is dredged in flour and fried in butter. The name derives from "Müllerin"—the miller's wife—because flour plays a central role. This method results in wonderfully crispy skin.

Ingredients

• 2 fresh trout, gutted and washed
• Salt, pepper
• A little lemon juice
• Flour (for dredging)
• 50–80 g butter
• Chopped parsley
• Lemon slices for garnish

Preparation:

1. Rinse the trout inside and out, then pat dry.
2. Season with salt, pepper, and lemon juice.
3. Dredge in flour (shake off any excess).
4. Heat butter in a pan and fry the trout on both sides until golden brown (about 5–7 minutes per side).
5. Remove from the pan and keep warm.
6. Melt a little fresh butter in the pan until it turns a light nutty brown ("nutty butter"). Pour the sauce over the trout and serve with parsley and lemon slices.

Side dish suggestion: Parsley potatoes, boiled potatoes, or a green salad go perfectly with this.

I personally also like almond butter with this:

Ingredients (for about 2-3 servings):

• 80-100 g butter
• 3 tbsp sliced ​​or flaked almonds
• a little lemon juice
• salt
• (optional) some chopped parsley

Preparation:

1. Heat the butter: Slowly melt the butter in a pan or small saucepan. Increase the heat slightly until it starts to turn light brown – this is called "brown butter".
2. Add the almonds: Add the sliced ​​almonds to the hot butter and toast until golden brown. Stir constantly to prevent burning – they brown very quickly!
3. Season: Remove the pan from the heat, add a few drops of lemon juice, and a little salt. If desired, stir in some finely chopped parsley.
4. Serve: Immediately pour over the cooked fish.

Source Pictures: own works, H. Rufer

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