Forelle Müllerin and Marinated Lamb


For dinner, we sampled the fine goods at the German supermarket fish, meat and cheese counter.


We made Forelle Müllerin (“miller’s wife” rainbow trout) from one of my mom’s old Bavarian cook books and pan seared marinated lamb (“Lammlachse” was the cut). We also tried a walnut pecorino, a Bavarian yogurt cheese, and a Weizen cheese. We made a crème fraîche sauce with chives and lemon to go with the fish, but it also went well with the lamb.

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