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Trout Schnitzel With Mustard Caper Cream Sauce And A Pan-Seared Spaetzel

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Trout Schnitzel With Mustard Caper Cream Sauce And A Pan-Seared Spaetzel

Ingredients

  • 4-6 fillets rainbow trout
  • 1/2 cup flour
  • 1 egg + 1/4 cup water
  • 1 cup panko breadcrumbs
  • 1 tb. salt
  • 2-3 tb. butter
  • 12oz. flour (about 2 cups)
  • 1⁄4 tsp. nutmeg
  • 1 tsp. salt
  • 4 whole eggs
  • 1⁄2 cup water
  • 1⁄2 cup milk
  • 2 tb. butter
  • 1 shallot, peeled and sliced
  • 1/2 cup white wine
  • 2 cups heavy cream
  • 1/2 lemon, juiced
  • 2 tb. drained capers
  • 2 tb. whole grain mustard
  • 1 tb. fresh leaves leaves
  • salt and pepper
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Published 2014-09-09 12:35:53 (2 years ago).

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