Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce
What is October without Octoberfest? And what is Schnitzel without Spaetzle? Today’s crispy Trout Schnitzel Recipe and Spaetzle Recipe, Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce, from Asheville’s Red Stag Grill will have you kicking up your Bavarian heals.
One of my favorite parts about writing A Spicy Perspective, is getting to share all the wonderful experiences and food-finds I come across. Especially those right here in my beautiful hometown Asheville, North Carolina.
I recently had the privilege of participating in an Octoberfest Tasting Dinner at the Grand Bohemian Hotel’s Red Stag Grill.
The appeal of the Grand Bohemian is not only the prime location, but also the eclectic hunting lodge motif, luxurious rooms, an extensive art collection, impeccable service, and of course, the dining.
If I were visiting Asheville this fall, this is where I would stay. Just so you know…
The Grand Bohemian’s Red Stag Grill offers casual fine-dining, at it’s best. Lt. Dan and I have spent many date-nights, anniversaries, and birthdays enjoying the comforting southern-inspired cuisine of Chef Adam Hayes.
Chef Hayes’ style of creating elegant dishes in an unpretentious manner is exactly the way I like to eat. Plus he’s fairly easy on the eyes. *wink*
Red Stag Grill always has something new to tempt the taste buds, using seasonal and locally grown foods.
This fall Red Stag Grill is offering a marvelous Octoberfest Tasting Menu that is hard to beat. The rustic, classic German flavors were a feast for the senses.
- Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce
- Pickled Red Cabbage
- Freshly made Pretzels and Breads
- Smoked Duck with Potato Pancakes
- Applesauce made from Local Apples
- Rustic German Sausages
- Pork Belly and Sauerkraut
- German Linzertorte for Dessert
Speechless. I was speechless and big-bellied, but very happy indeed!
If you live in the area, or are a “leaf seeker” visiting Asheville this fall, you’ve got to experience Red Stag’s exquiste Octoberfest menu for yourself.
Chef Hayes has generously shared his Trout Schnitzel Recipe with Mustard Caper Cream Sauce and Spaetzle Recipe with us today.
This refined version of rustic German comfort food is perfect for fall and full of flavor. The crisp buttery trout schnitzel and pan-seared spaetzel are elevated to new heights with the ultra creamy sauce that packs a punch.
There are three elements to this recipe: the trout schnitzel recipe, the spaetzle recipe, and the mustard cream sauce. Yet each recipe is simple on it’s own, so don’t let that discourage you from trying it.
Trust me, you are quite capable of making this dish and you will feel like a Bavarian Chef when you do!
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Trout Schnitzel Recipe and Crispy Spaetzle Recipe
Trout Schnitzel with Mustard Caper Cream Sauce and a pan-seared Spaetzel.
For the trout Schnitzel:
- 4-6 fillets Rainbow Trout
- 1/2 cup flour
- 1 large egg + 1/4 cup water
- 1 cup panko breadcrumbs
- 1 tablespoon salt
- 2-3 tablespoons butter
For the Spaetzle Recipe:
- 12 ounces all-purpose four (about 2 cups)
- 1/4 teaspoon Nutmeg
- 1 teaspoon Salt
- 4 large Eggs
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons butter
For the Cream Sauce:
- 1 shallot, peeled and sliced
- 1/2 cup white wine
- 2 cups heavy cream
- 1/2 lemon, juiced
- 2 tablespoons drained capers
- 2 tablespoons whole grain mustard
- 1 tablespoon fresh thyme leaves
- Salt and Pepper
- For the Spaetzle Recipe: Mix dry ingredients together first.Then add remaining ingredients and mix well. It should resemble a thick pancake batter.
- Bring a large pot of water to a boil with a touch of salt. Using a Spaetzle maker or colander, drip the batter over the boiling water. Cook for 5 minutes or until cooked through. Do this in 2-3 small batches.
- Put the cooked spaetzle into an ice bath and cool. Once cooled, drain the ice bath.
- To reheat, put a sauté pan on the burner and heat on medium-high. Add 2 Tb. butter, once melted add spaetzle and sauté until spaetzle is golden brown. *Spaetzle can be served hot, straight out of the boiling water, but this extra step of sauteing the spaetzle creates a lovely texture.
- For the Trout Schitzel Recipe: Prepare 3 pans, one with flour, one with egg wash, and one with breadcrumbs and salt. Bread the trout fillets. Standard breading procedure is to dip in flour, then egg wash, then breadcrumbs.
- Once the trout fillets have been breaded, place in the refrigerator for 10 minutes before cooking. This helps keep the breading from falling apart.
- Heat a large skillet over medium heat. Add 2 Tb. butter to the pan. Once melted, pan fry the filets on both sides for 3-5 minutes or until golden brown and delicious. Don't overcrowd the skillet. Repeat with remaining fillets. Keep warm.
- For the Mustard Caper Cream Sauce: Sauté shallots in a pan on medium-low heat until translucent. Add white wine. Reduce until almost dry. Add Cream and reduce by half. Add remaining ingredients and season with salt and pepper. Serve the Schnitzel and Spaetzle warm, covered in cream sauce.
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