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.

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 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.

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.

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!

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!

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Trout Schnitzel Recipe and Crispy Spaetzle Recipe

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

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

Servings: 6

Ingredients

US Customary - Metric

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

Instructions

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 tablespoons 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 tablespoons 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.

Nutrition

Serving: 1serving, Calories: 846kcal, Carbohydrates: 65g, Protein: 38g, Fat: 46g, Saturated Fat: 26g, Cholesterol: 330mg, Sodium: 1742mg, Potassium: 801mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1820IU, Vitamin C: 12mg, Calcium: 210mg, Iron: 5.7mg

Course: Main Course

Cuisine: American, German

Author: Sommer Collier

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