The quality of a pot roast depends on the grade of the meat. The most tender pieces are fine grain shoulder cuts from slowly grown free range or organic cows as well as cows raised by their mothers. Suure Mocke, the Swiss version of Sauerbraten, is classically served with mashed potatoes, polenta, or cheese noodles, but it also goes well with a simple risotto.
Author: Chef M
Perch is the favorite fish of many Swiss chefs. The small predatory fish tastes delicious and is especially juicy. Outside of Switzerland, you should use perch or white fish or whatever freshwater fish is available in your region because the freshest fish is always the best. In many areas, this often means fish from a lake or river.
Gröstl recipes are usually a way to use up leftovers. They are often simple and filling. The trout Gröstl is the exact opposite: refined, crispy, and juicy. It is best served as an appetizer with a glass of first-class South Tyrolean white wine on a relaxed Sunday afternoon. It is not advisable to increase the recipe size because potatoes only crisp up in small batches, and even the trout tastes best prepared like this.
In German, this dish is called Gebackene Renke. Renke can also be called Reinanke or Felchen. If the whitefish rips open during cooking, it is not pretty, but it is a sign of absolutely fresh fish. They are still fresh a day or two after being caught, but they no longer rip open. You can fry them on the day of the catch as well as a day or two afterward.
Why is it that salty crunchiness and sweet chocolate makes for the best stress relief? Don’t just make these for the kids; they are good treats for parents too!