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Franconian food

Posted by Gerd Roppelt on 2009-01-30 07:52:23

Yeah, the stuffed onions. I'm only a hobbyist (with one of my grandmothers having been a professional cook) and I didn't do any research, but to the best of my knowledge this barbarian fast food doesn't qualify as a traditional Franconian food and never did and hopefully never will do. My guess: The Schlenkerla invented it. Now to more traditional Franconian dishes: Meefischli a.k.a. Mainfischchen. Fried little fishes of the size of a finger. Can be roach (Rotauge), red-eye (Rotfeder) and/or bleak (Ukelei). Mostly well-known in the region of Würzburg, but also in Bamberg. Karpfen. Carp. In Bamberg it's one of the most favoured dishes, eaten in the months with an "r", i.e. from September to April. Many different preparations; the most traditional are - gebacken: fried (coated with breadcrumbs) - blau: stewed in a marinade with vinegar, onions and spices (similar to Blaue Zipfel). Matjesfilets nach Hausfrauenart. Filets of special marinated herring in spiced sour cream with slices of apples and onions. Other fishes: Wels (catfish), Zander (pikeperch), Forelle (trout) and more. Meat: beef, veal, pork, lamb. Many kinds of preparations, sometimes stuffed. Try Sauerbraten and Rindsrouladen. Venison: Rabbit, wild pig, deer (Reh and Hirsch), pheasant. Poultry: Goose, duck, chicken, dove. Mushrooms: Boletus (often used for sauces), chanterelle. Guten Appetit!

Followups:

Sauerkarpfen u.a. by Nick B. on  2009-01-31 04:57:25

Terminology by Gerd Roppelt on  2009-01-31 07:15:56

Terminology by Nick B. on  2009-02-01 05:43:20

(OT) Terminology by Gerd Roppelt on  2009-02-01 05:51:01