Ingredients:

1/2 cup drained Hengstenberg Mildessa Wine Sauerkraut
1 green onion, minced
1/4 cup Delba Pumpernickel Bread crumbs
2 Tbsp small diced green bell pepper
1/4 cup small dice fresh mushrooms
4 boned whole trout ( each about 1/2 pound)
2 Tbsp whipping cream
2 Tbsp lemon juice
2 Tbsp vegetable oil
1 Tbsp Hengstenberg Medium Hot Mustard
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp lemon zest
1/4 tsp sugar garnish- chopped cucumber

Directions:

Mix the sauerkraut, onion, crumbs, bell pepper and mushrooms in a small bowl till well combined. Spoon an equal portion of the mixture onto 1 side of each fish. Fold the fish to enclose the filling.Lay the trout in an oiled 10 x 15 inch baking pan. Bake at 400 degrees 20 minutes or till the flesh is opaque. Whisk together the rest of the ingredients in a small bowl. Place the fish on dinner plates. Spoon the sauce over top and garnish with the cucumber.

Recipe Category: Entrée

Ingredients:

1 pound boned skinned salmon fillets, cut into 1 inch chunks
2 Tbsp flour
1/2 tsp salt
1/2 tsp dillweed
1/2 tsp ground white pepper
1 Tbsp vegetable oil
1 small onion, chopped
1 carrot, cut into small dice
3 1/2 cups fish stock or chicken broth
1 package Maggi Spätzle, cooked according to package instructions
2 cups baby spinach
3 Tbsp snipped parsley
1 Tbsp lemon juice
1/2 cup whipping cream
2 Tbsp Hengstenberg Cream Horseradish
2 Tbsp crisp crumbled cooked bacon garnish- lemon zest

Directions:

Mix salmon chunks, flour, salt, dillweed, and pepper in a medium bowl to coat. Heat the oil in a 4 quart pot over medium high heat. Add the salmon, onion, and carrot. Cook,stirring 3 minutes. Add the broth. Bring to a simmer and cook 5 minutes. Stir in the Spätzle and the rest of the ingredients. Heat through till the spinach wilts, about 2 minutes. Top each serving with lemon zest.

Ingredients:

12 ounces smoked trout, skinned and broken into bite size pieces
1 1/2 pounds cooked red skinned potatoes, cut into 1 inch cubes
1 large red skinned apple, cored and cut into 1 inch chunks
1/4 cup diced red onion
1/4 cup toasted slivered almonds
1/4 cup crumbled crisp cooked bacon
1/4 cup chopped parsley Dressing
2 Tbsp sour cream
4 Tbsp Hengstenberg Vinegar
2 Tbsp Hengstenberg Medium Hot Mustard
2 Tbsp vegetable oil
1/2 tsp caraway seed
1/2 tsp salt
1/2 tsp ground black pepper 1 tsp sugar garnish- red cabbage leaves and poppy seeds

Directions:

Place trout and rest of the salad ingredients in a large bowl. In a small bowl whisk together the ingredients for the dressing till well combined.Toss the dressing with the salad to evenly coat. Place on a platter; rim with the red cabbage and sprinkle on the poppy seeds.