Steirische Forelle (Trout a la Styria)

Ingredients :

• a few small river trout, filleted and skinned
• a few slices of larding bacon
• butter
• a few tomatoes
• Bechamel sauce
• salt
• pepper

Method :

1. Bone and skin the fish, lay the fillets on a buttered pan, cover with the slices of larding bacon, and cook in a moderate oven for 10 to 15 minutes till the fish is tender.
2. Put on a dish, remove the larding bacon, and serve with a Bechamel sauce and tomatoes previously cooked in a little butter and well seasoned with salt and pepper.

Bucklinge (Smoked Herrings)

Ingredients :

• a few smoked herrings, filleted
• 2 eggs to each fillet
• butter
• salt
• pepper

Method :

1. Butter a fireproof dish, lay the herring fillets in it, leaving sufficient space between each herring for 2 eggs.
2. Break the eggs carefully between each fillet, sprinkle the eggs with salt and pepper, put a few pats of butter on the herrings, and place in the oven till the eggs are set.

Fisch Mit Kapern (Fish with Capers)

Ingredients :

• 1 1/2 lbs. of any white fish
• 3 or 4 large onions
• 6 tablespoons of sour cream
• the juice of 1 small lemon
• 1 teaspoon of grated lemon peel
• 2 or 3 tablespoons of capers
• parsley
• salt
• pepper

Method :

1. Brown the onions in a frying pan in hot fat, add the pieces of fish, cut in 2 inch length, season with salt and pepper, add the sour cream, and finally the lemon juice, the grated lemon peel, a little parsley, and the capers.
2. Mix well and serve as soon as the fish is tender.

Gespickter Fisch (Larded Fish)

Ingredients :

• for this, a whole fish is required- either a small turbot, brill, cod, etc.
• a slice of larding bacon
• 3 or 4 onions
• salt
• pepper
• a garnish of vegetables

Method :

1. Cut the larding fat into very thin inch lengths, and lard one side of the fish neatly with a larding needle.
2. Lay the fish in a buttered tin, on sliced onions, dot with butter, season with salt and pepper, and cook slowly in a moderate oven, basting frequently.
3. When the fish is done lay it on a dish with the larded side uppermost, and either garnish ths dish with tha cooked vegetables, or serve them separately.
4. Mushrooms, whole truffles, or cauliflower, often accompany this dish.