Broth With Trout And Fresh Vegetables Recipes

EASY TROUT CHOWDER

Easy Trout Chowder image

Easy and tasty.

Provided by Chris Degener

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 skin-on trout, boned
2 onions, finely chopped, divided
1 (12 fluid ounce) bottle light-colored beer
1 lemon, sliced
¼ pound salt pork, cubed
2 tablespoons butter
3 stalks celery, diced
2 (14.5 ounce) cans chicken stock
2 potatoes, cubed
salt and ground black pepper to taste
2 cups heavy whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 753.2 calories, Carbohydrate 27.1 g, Cholesterol 224.6 mg, Fat 54.3 g, Fiber 4.1 g, Protein 36.8 g, SaturatedFat 27.5 g, Sodium 840.6 mg, Sugar 4.5 g

BROTH WITH TROUT AND FRESH VEGETABLES

Broth With Trout and Fresh Vegetables image

Provided by Paula Wolfert

Categories dinner, main course

Time 35m

Yield Two to three servings

Number Of Ingredients 16

Ingredients

2 scallions, roots trimmed, halved lengthwise and all but 3 inches of the green shoots removed, washed and drained
2 Brussels sprouts, trimmed, halved, cored and washed
1 medium carrot, scraped and sliced crosswise, at a slight diagonal, about 1/8 inch thick
4 to 6 asparagus stalks, woody bottom trimmed, spear peeled and cut into 2-inch lengths
2 bibb lettuces, split
2 stalks Swiss chard with leaves, root ends trimmed; stalks and leaves separated
6 cups water, preferably a mineral water such as Evian
Coarse sea salt
1/4 cup unsalted butter
2 garlic cloves, peeled
1 clove
1 bay leaf, tied with 2 small stalks celery with leaves and 3 sprigs flat leaf parsley
2 shallots, peeled and cut into 1/8-inch-thick slices
2 to 3 fish fillets, skinned (4 to 5 ounces each of either trout, Arctic char, porgy, whiting or small pieces of salmon trout)
Freshly ground white pepper
1 1/2 tablespoons French walnut oil

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.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 90 milligrams, Sugar 0 grams, TransFat 0 grams

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