Trout Schnitzle – Chef Adam Hayes

October 23, 2013


Recipe by: Executive Chef Adam Hayes – Grand Bohemian Hotel Asheville.

Trout: Use a firm fresh brook or rainbow trout filet with pin bones removed.

Bread the trout:

1. Standard breading procedure is flour, then egg wash, then breadcrumbs. (1 cup of flour, 1 whole egg + ¼ cup water, and 1 cup of breadcrumbs with 1 T salt in it.)
2. Once trout filets have been breaded, place in the refrigerator for 10 minutes before cooking. This helps keep the breading from falling apart.
3. Pan Fry the filets on both sides for 3-5 minutes or until golden brown and delicious.


• 12oz. Flour
• ¼ tea. Nutmeg
• 1 tea. Salt
• 4 Whole Eggs
• ½ cup water
• ½ cup Milk


1. Mix dry ingredients together first.
2. Then add remaining ingredients and mix well.
3. Bring a pot of water to a boil with a touch of a salt added.
4. Using a Spatzele maker or perforated pan and cook in the boiling water for 5-6 minutes or until cooked through.
5. Put cooked spatzele into an ice bath and cool. Once cooled drain the ice bath.
6. To reheat, put a sauté pan on the burner and heat on high to medium high.
7. Add 2T whole butter and once melted add spatzele and sauté until spatzele is golden brown.

Pickled Red Cabbage:

• .5 head red cabbage
• 4 cup cider vinegar
• 1.5 cup water
• 4 cup sugar
• 1.5 Tbl kosher salt
• 1.5 Tbl allspice
• .75 Tbl mustard seed
• .5 Tbl juniper berries
• .5 stick cinnamon
• 2 each bay leaves, crushed
• .5 Tbl black peppercorns
• .5 tsp red pepper flakes
• .5 Tbl whole cloves
• 1 Tbl coriander seed


1. Quarter, core and slice cabbage. Slice thinly.
2. Bring remaining ingredients to a boil. Strain through chinois onto cabbage.
3. Allow to cool. Refrigerate.

Mustard Caper Cream Sauce:

• 1 ea small sliced shallot
• ½ cup White Wine
• 2 cups Heavy cream
• ½ ea Juice of lemon (no seeds)
• 2T Capers drained
• 2T Whole Grain Mustard
• 1 sprig fresh thyme (if you have it)
• TT salt and pepper


1. Sauté shallots in a pan on low heat until translucent.
2. Add white wine. Reduce until sec (almost dry)
3. Add Cream and reduce by half.
4. Add remaining ingredients and season with salt and pepper.


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