Meat and Fish Dishes (Fleisch- und Fischgerichte)

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Gebratene Forelle is a classic German dish that features pan-fried trout as its centerpiece, complemented by a blend of fragrant herbs. This simple yet elegant meal is typically made with fresh trout that's lightly seasoned, dredged in flour, and then pan-fried in butter until the skin is crispy and the flesh is tender and flaky.

Gebratene Forelle: Pan-fried trout with herbs.

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Leipziger Gänsebraten is a traditional German dish typically enjoyed during festive occasions, such as Christmas or special family celebrations. This succulent roasted goose is stuffed with a delectable blend of apples and onions, which infuses the meat with a rich, fruity flavor while keeping it moist.

Leipziger Gänsebraten: Roasted goose with apples, onions.

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Rinderroulade is a classic German dish consisting of thin slices of beef rolled around a filling of bacon, onions, and pickles. To prepare this savory dish, beef cutlets are pounded flat and spread with mustard, followed by a layer each of smoked bacon, finely chopped onions, and thinly sliced pickles.

Rinderroulade: Beef roulades with bacon, onions, pickles.

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Sächsischer Sauerbraten, also known as the Saxony-style marinated pot roast, is a traditional German dish that is beloved for its deep flavors and tender meat. It involves marinating a beef roast in a mixture of vinegar, wine, vegetables, and various spices for several days, which imparts a delightful tartness to the meat.

Sächsischer Sauerbraten: Marinated pot roast with tangy gravy.

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Wiener Schnitzel is a traditional Austrian dish that has gained popularity worldwide. This classic delicacy involves tender veal cutlets that are pounded thin, coated in a breadcrumb mixture with flour and eggs, and fried to golden, crispy perfection.

Wiener Schnitzel: Breaded veal cutlet.

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