MEININGER cookbook: Salzburg


Trout strudel with cucumber and mushrooms

For 4 persons



Small trout fillets 4
Strudel pastry 1 pack
Eggs 2
Butter 1
Lemon 1
Salt, pepper
Cucumber 1
Shallot 1
Rapeseed oil
Light balsamic vinegar
Dill, sugar, salt, pepper
Mushrooms – depending on the season
e.g. porcini, chanterelles, shiitake
Whipping cream 1 box
Shallot 1
White wine 1 dash
Bacon lardons
Parsley, chives



Wash the trout, and remove the skin and bones, as required. Season with salt, pepper and lemon juice. Roll out the strudel pastry, moisten lightly, add the fish, and roll up. Coat the strudel in the egg yolk and liquid butter mix, and bake briefly in an oven pre-heated to 160 °C.

Thinly slice the cucumber and set aside in a bowl. Finely chop the shallot, sweat in butter until translucent, quench with light balsamic vinegar, and leave to cool. Stir the salt, pepper, sugar, chopped dill and oil into the sauce, and pour over the cucumber slices.

Place the bacon lardons in the pan, fry briefly, then add the diced shallot and fry a little more. Add the cleaned, roughly chopped mushrooms to the pan, fry briefly, and season with salt and pepper.

Quench with white wine, reduce, add the cream and cook to the desired consistency. Season with finely chopped parsley and chives.

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Located centrally, the MEININGER Hotel Salzburg City Center receives all the visitors who want to follow in the tracks of the child prodigy, Wolfgang Amadeus Mozart. Only 2.5 kilometres away are the most famous attractions of the city: the birthplace of Mozart in the Getreidegasse, the Mozartplatz and the Festival Hall.

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