European Trip Day #3

Last summer I took an amazing trip to Europe where I traveled through Germany and Austria. During my trip I kept a journal of the things we did and the sights that were seen. Every now and then I like post an excerpt from the journal I kept while abroad.

Journal Entry
Day #3I just love being in Germany. Today was wonderful I woke up and headed to Karlstadt Department store where I had a really great breakfast (eggs and toast). It totally hit the spot and as guys should already know breakfast is the most important meal of the day. Afterward Ruth and I went to Pinakothek Museum which is filled with Flemish and German Renaissance art from the 1200-1600s. As you can see in the picture above The Pinakothek is amazing next time your in Germany I highly recommend checking it out it is worth the visit. After the museum we took a drive around to the breathe taking English Garden it was so beautiful I hope I get another chance to see it again. The afternoon was extremely productive we got a lot of really great sightseeing in so by 7pm we were ready to head out for a Bavarian dinner. The restaurant we dined at was wonderful It was a ton of food but really quite good. I had Wiener schiet and Ruth had the best encrusted white fish with potatoes over a light cream sauce It was perfection. I just love having such a great opportunity to sample authentic German cuisine it's the best so In honer of Ruth's successful dinner selection I leave you with.......

White Fish in Cream Sauce

Ingredients:

• As many white fish fillets (cod, sole, whatever) as there are people.
• Half a container of fresh single cream per person.
• One bunch dill.
• Butter.
• Salt and Pepper.
• White wine vinegar.
• Nutmeg

Preheat oven to about 190-200C.

In a large baking tin, place fish fillets flat (so that they don't cover each other), season, sprinkle generously with nutmeg and scatter about 6-8 small knobs of butter (the size of your thumb).

Wash and chop the dill coarsely by folding the bunch in half and using a large knife to "slice" the bundle. Scatter evenly over the fish.

Cover the fish with the cream and add a tiny drop of vinegar(use your thumb to cover the bottle neck so that only droplets get through).

Cover the pan with a sheet of tin foil and place in the middle of the oven for 15 minutes. The fish is ready when it's all white and the butter is bubbling Place fish on plates and spoon some of the sauce over it.