Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce

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.

Trout Schnitzel with Crispy Spaetzle and Mustard Cream Sauce | ASpicyperspective.com #Octoberfest #German

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.

Grand Bohemian Hotel

The Grand Bohemian is one of Asheville’s newest and most unique hotels, located in historic Biltmore Village, right across from the entrance to the Biltmore Estate.

Grand Bohemian Hotel 2

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.

Grand Bohemian Hotel 3

If I were visiting Asheville this fall, this is where I would stay. Just so you know…

Grand Bohemian Hotel 4

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*

Chef Adam Hayes, Red Stage Grill, Asheville NC

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.

Red Stage Grill, Asheville NC 2

We enjoyed:

  • 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!

Red Stage Grill, Asheville NC 3

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.

Trout Schnitzel with Spaetzle and Mustard Cream Sauce #Recipe | ASpicyperspective.com #Octoberfest #German

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.

How to Make Spaetzle and Mustrd Cream Sauce | ASpicyperspective.com #Octoberfest #German

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.

How to Make Trout Schnitzel with Spaetzle and Mustrd Cream Sauce | ASpicyperspective.com #Octoberfest #German

Trust me, you are quite capable of making this dish and you will feel like a Bavarian Chef when you do!

Trout Schnitzel Recipe and Crispy Spaetzle Recipe

Yield: 4-6 servings

Prep Time:20 minutes

Cook Time:40 minutes

Did you make this recipe?   Leave a review »

Trout Schnitzel with Mustard Caper Cream Sauce and a pan-seared Spaetzel.

Ingredients:

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

Directions:

  1. For the Spaetzle Recipe: Mix dry ingredients together first.Then add remaining ingredients and mix well. It should resemble a thick pancake batter.
  2. 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.
  3. Put the cooked spaetzle into an ice bath and cool. Once cooled, drain the ice bath.
  4. 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.
  5. 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.
  6. Once the trout fillets have been breaded, place in the refrigerator for 10 minutes before cooking. This helps keep the breading from falling apart.
  7. 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.
  8. 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.
All images and text ©

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32 comments on “Trout Schnitzel with Spaetzle and Mustard Caper Cream Sauce

  1. Pingback: Seafood Frenzy Friday (Week 41)Carrie’s Experimental Kitchen |

  2. Carrie's Experimental Kitchenposted November 9, 2012 at 5:11 am Reply

    Good morning~I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/11/seafood-frenzy-friday-week-41.html

  3. Pingback: Trout Schnitzel with Spaetzle and Mustard ... - A Spicy Perspective | Aquaponics Cooking | Scoop.it

  4. MIss @ Miss in the Kitchenposted October 17, 2012 at 9:08 pm Reply

    I love fresh trout but I’ve never had anything like this and the sauce sounds truly amazing! Asheville looks like an incredible place to visit!

  5. [email protected] and Dishesposted October 16, 2012 at 6:03 pm Reply

    Everything about this dish is yummy. Crispy fish…yum! Mustard, capers and cream…yum! And Spaetzle…yummo!

  6. Julia {The Roasted Root}posted October 16, 2012 at 4:29 pm Reply

    MMM MMM! Spaetzl me up! I love a good German meal and I want all of this on my plate tonight!

  7. The Food Houndposted October 16, 2012 at 12:50 pm Reply

    YES! This looks so delicious and I know it tastes amazing, too. I LOVE spaetzle but have never made it before… I gorged on it when we were in Germany :) We love the Asheville food scene, too, and we just got a Tupelo Honey Cafe!! Yay!! Can’t wait to try it when the lines die down. We love the one in downtown Asheville, and I bet this is just as good. I have their cookbook, too- if you don’ t have it I highly recommend it!

  8. claire @ the realistic nutritionistposted October 16, 2012 at 11:34 am Reply

    What a stunning hotel!!!! and a delicious looking dish!

  9. Laurie {Simply Scratch}posted October 16, 2012 at 8:04 am Reply

    Ohhhhhh wow! I want it all!!

  10. Elizabeth @Food Ramblingsposted October 16, 2012 at 8:00 am Reply

    This meal is reminding me of my time in Germany…yum!

  11. Toni | Boulder Locavoreposted October 16, 2012 at 6:28 am Reply

    What a fabulous time Sommer! Love ‘meals of the season’ and the ambiance of the Inn seems perfect for Octoberfest. I’ve never made spaetzle but may have to try a GF version. AND Congrats on Time’s naming you one of the top Pinners to follow! Completely thrilling!

  12. Jeanetteposted October 15, 2012 at 7:17 pm Reply

    What a gorgeous hotel – hope I have the chance to visit some day. Thanks for showing us that spaetzle isn’t as hard as it sounds – I love it when people share restaurant recipes – this one sounds and looks incredible!

  13. jessica @ how sweetposted October 15, 2012 at 7:00 pm Reply

    this mustard caper cream sauce is totally happening in my life. very soon.

  14. Brian @ A Thought For Foodposted October 15, 2012 at 6:33 pm Reply

    This looks fantastic! Something I’d totally be into!

  15. Lizposted October 15, 2012 at 5:52 pm Reply

    I’m ready to pack my bags and come to Asheville! What a gorgeous trout dish…now that we’re almost empty nesters, I can start making more seafood for dinner…and I have a spaetzle press that needs to be inaugurated!

  16. Chung-Ah | Damn Deliciousposted October 15, 2012 at 5:24 pm Reply

    I need to make a trip out there! And this spaetzl is to die for!

  17. Shilohposted October 15, 2012 at 5:23 pm Reply

    Sommer! I love Asheviile! I live in Raleigh and wish I had gone to college there!!

  18. Marta @ I love breakfastposted October 15, 2012 at 3:35 pm Reply

    I wanted to attend Octoberfest for years now and now, when I moved to Germany, I have to do it!

  19. Coletteposted October 15, 2012 at 3:18 pm Reply

    Trout schnitzel?
    Genius!

  20. Kelly Senyei (Just a Taste)posted October 15, 2012 at 2:37 pm Reply

    WOW! I don’t even know where to begin! Growing up, my mom always made Hungarian wienerschnitzel with nokedli (dumplings) so this is right up my alley. Thanks for jogging my memory!

  21. Carolynposted October 15, 2012 at 1:51 pm Reply

    Wow, that hotel and restaurant are mind-blowing! I wanna stay there and eat their Octoberfest menu!

  22. Laura (Tutti Dolci)posted October 15, 2012 at 12:50 pm Reply

    That lodge is gorgeous! And Chef Hayes IS easy on the eyes ;). What a fun experience for Octoberfest!

  23. Shainaposted October 15, 2012 at 10:06 am Reply

    This recipe reminds me of my grandmother. She used to make spaetzl by hand. That hotel looks amazing. Someday I need to get myself to Asheville.

    • Sommerposted October 15, 2012 at 10:49 am Reply

      Come on girl! :)

  24. Georgia @ The Comfort of Cookingposted October 15, 2012 at 9:50 am Reply

    That lodge looks like a bit of bliss in the Asheville mountains.Thank you for sharing all about it, and this tasty looking trout recipe too!

  25. Jenniferposted October 15, 2012 at 9:36 am Reply

    I had a question on the “1Tb fresh leaves leaves” Is this a typo? What should it be?

    Thanks!

  26. Monetposted October 15, 2012 at 9:09 am Reply

    What a stunning hotel! And the spaetzle looks drool-worthy! I would like to book a night and request a plate! Thank you for sharing. A delicious start to Monday!

  27. Tickled Redposted October 15, 2012 at 8:34 am Reply

    Holy cow Sommer!! That looks amazing. The guys and I will definitely be checking out the Red Stag when we come through Asheville.

  28. Kiersten @ Oh My Veggiesposted October 15, 2012 at 8:19 am Reply

    Ooh, I think I know where we’ll be staying next time we spend a weekend in Asheville!

  29. Cassieposted October 15, 2012 at 8:03 am Reply

    This looks absolutely incredible, Sommer! what an experience. And this recipe, oh goodness am I drooling!

  30. Robyn Stone | Add a Pinchposted October 15, 2012 at 7:11 am Reply

    What a gorgeous lodge and that recipe! Mercy!

  31. Belinda @zomppaposted October 15, 2012 at 4:07 am Reply

    I don’t know what October would be like…this spaetzl definitely puts me in the mood!