Broth With Trout And Fresh Vegetables Recipes

EASY TROUT CHOWDER

Steps:

• Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
• Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
• Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

BROTH WITH TROUT AND FRESH VEGETABLES

Steps:

• Preheat the oven to 250 degrees. In a saucepan, cook the scallions, Brussels sprouts, carrot, asparagus, lettuce and Swiss chard stalks in six cups of salted water until the vegetables are tender, about eight minutes. Scoop out the vegetables, using a slotted spoon; refresh them under cold water, drain and place them in an 8- to 10-cup wide baking-serving dish. Add the Swiss chard leaves to the cooking liquid and boil until they are tender, about one minute. Remove and refresh under cold running water. Drain well and add to the vegetables. Place the dish in the oven to keep it warm.
• Meanwhile, pour off all but one-and-one-quarter cups of the vegetable water (or reserve for some other purpose). Add the butter, garlic, clove, herb bouquet and shallots. Cover and cook over medium low heat for 10 minutes.
• Nestle the fish fillets in a single layer among the vegetables in the baking dish. Pour over that the contents of the saucepan and return to the oven to cook the fish, about 10 minutes. (Note that the texture of the fish will be very smooth, due to the low-temperature cooking). Remove the herb bouquet. Adjust seasoning with sea salt and freshly ground white pepper. Drizzle the fish with walnut oil. Serve hot.