The Wachau Cookbook by CHRISTINE SAAHS

Author:CHRISTINE SAAHS
Language: eng
Format: epub
Publisher: Brandstätter Verlag
Published: 2015-11-15T00:00:00+00:00

Tip

If the dumplings are cooked in advance and rinsed with cold water, place them briefly in a sieve in boiling salted water before serving. Drain well and toss in butter.

These dumplings are popular as EGG DUMPLINGS as a main course. Pour beaten eggs over the hot dumplings in the pan, salt and stir until the eggs set. Sprinkle with chives and serve with a green salad.

Fried Monastery Carp

INGREDIENTS

FOR 8 SERVINGS

800g carp fillets, scored

Lemon juice for seasoning

Natural salt

Approx. 80g flour

2 eggs, beaten

Approx. 200g dry breadcrumbs

500ml oil for frying

2 lemons for garnish

Nasturtium blossoms and herbs

for garnish

Divide the carp fillets into equally large pieces, rub with lemon juice, season carefully with salt, and bread in flour, beaten egg and breadcrumbs. Slowly deep-fry the carp pieces in oil on both sides until golden brown (approx. 5–6 minutes per side, depending on the thickness of the fillet). Place on kitchen paper and blot up excess fat.

Garnish with blossoms and herbs and serve with a slice of lemon.

SUGGESTED ACCOMPANIMENTS: parsley potatoes, lettuce salad, potato-lamb’s lettuce salad, mayonnaise salad.

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