Broth With Trout and Fresh Vegetables Recipe

Name: Broth With Trout and Fresh Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 250 degrees.
2
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.
3
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.
4
Add the Swiss chard leaves to the cooking liquid and boil until they are tender, about one minute.
5
Remove and refresh under cold running water.
6
Drain well and add to the vegetables.
7
Place the dish in the oven to keep it warm.
8
Meanwhile, pour off all but one-and-one-quarter cups of the vegetable water (or reserve for some other purpose).
9
Add the butter, garlic, clove, herb bouquet and shallots.
10
Cover and cook over medium low heat for 10 minutes.
11
Nestle the fish fillets in a single layer among the vegetables in the baking dish.
12
Pour over that the contents of the saucepan and return to the oven to cook the fish, about 10 minutes.
13
(Note that the texture of the fish will be very smooth, due to the low-temperature cooking).
14
Remove the herb bouquet.
15
Adjust seasoning with sea salt and freshly ground white pepper.
16
Drizzle the fish with walnut oil.
17
Serve hot.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Broth With Trout and Fresh Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broth With Trout and Fresh Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions