This was the third time I visited Friedrichshafen for work. On Saturday evening I treated myself to a Felchenfilet from the Bodensee in Fischerstūble, seemingly owned by the local fishing club: Angelsportverein Friedrichshafen.

Felchen is just the local name for a fish from the genus Coregonus. Species: Coregonus wartmanni.

The recipe is easy: basically Müllerinart, so rinsed in milk and then dusted with flower. The fish is fried in butter, 3-4 minutes each side. As a final step sliced almonds are browned in added butter.

I choose a local Weisburgunder (Pinot Blanc in France) from Hagnauer Wein vom Bodensee.

Because of my work at the Friedrichshafen Messe I have never seen the Bodensee by daylight.

Friedrichshafen is known for Luftschiffbau Zeppelin and the construction of the famous zeppelin LZ 129 Hindenburg.