Irresistable Salzburg

Actually, Nockerln are similar to dumplings, but they are smaller and of softer consistence. In Salzburg they are filled with blackberries, raspberries and other small fruits.

The only thing the "Salzburger Nockerln" has got to do with Nockerl as such, is the name. In fact, it is rather a soufflé, and not easy to prepare.


SALZBURGER NOCKERLN

Ingredients:
7 eggs, 140g sugar, 70g butter, 25g flour, 1/16 l (approx. 2 ½ fl ozs) milk, 1/16l (approx. 2 ½ fl ozs) cream, icing sugar

Preparation:
cream butter and sugar until fluffy, gradually add the egg yolks. Whisk the egg whites very stiffly and with a kitchen spoon carefully fold them into the mixture, interspersing with sprinklings of flour. Mix milk and cream together into a casserole, bring to boil and put the mixture into it.

With a spoon scoop 3 big dumplings out of it and arrange them on a heat resistant platter. Bake it in a medium oven for about 5 to 8 min. until golden yellow. Sprinkle with icing sugar and serve immediately, because as soon as they get cold, they collapse.

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Another secret of Salzburg are the trouts that fishers catch in the clear lakes and mountain streams...

GEBRATENE FORELLE

Ingredients:
4 trout, salt, flour, 8 tablespoons of unsalted butter, 2 tablespoons of finely chopped herbs (parsley, lemon balm & optional: tarragon, chervil, sage)

Preparation:
Clean, scale and salt the trout, turn in flour, place in hot butter, and fry on both sides until brown. Remove and keep warm.
Add some fresh butter and the finely chopped herbs to the frying pan and heat until foamy. Pour immediately over the trout and serve.

This trout dish can be garnished with zucchini and mushrooms and/or lemon wedges. Suggested side dishes are parsley or steamed potatoes and a green salad.