Smoked Trout in Caramelized Apple And Onion Broth
Updated March 2, 2023
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons unsalted butter
- 2large onions, peeled, halved lengthwise and thinly sliced
- 4Granny Smith apples, cored and thinly sliced
- ¼cup dry sherry
- 6cups water
- ½cup finely diced, stemmed shiitake mushrooms
- ½cup finely diced, peeled butternut squash
- ½cup finely diced, peeled carrot
- ½cup finely diced celery
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1smoked trout, skinned and filleted, each fillet halved lengthwise and crosswise
- 1½teaspoons chopped fresh sage
Nutritional analysis per serving (4 servings)
193 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 21 grams sugars; 4 grams protein; 672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of butter in a large heavy skillet over medium-high heat. Add the onions and saute until caramelized, about 10 minutes. Place the onions in a large pot. Add the remaining butter and the apples to the skillet. Saute until caramelized, about 10 minutes. Add the apples to the pot. Pour the sherry into the skillet and cook, scraping the pan with a wooden spoon, about 1 minute. Add this liquid and the water to the pot.
- Step 2
Bring to a boil, reduce heat and simmer 1 hour 15 minutes. Strain through a fine-mesh sieve. Place in a medium saucepan and add the vegetables. Simmer until tender, about 20 minutes. Season with salt and pepper and ladle among 4 shallow bowls. Place 2 pieces of the trout in each bowl, overlapping them slightly at one end. Sprinkle with sage and serve.
Private Notes
Comments
This was outstanding. Made the recipe through the straining in step 2 and kept the broth in the fridge for a few days before completing so the time may have added to the great flavor. Used 2 tins smoked trout but next time would search out smoked trout from a fishmonger to complement the rest of the dish. Used 1/2 t dried sage as did not have fresh. Served 2 for dinner with good rustic bread. Sometimes a recipe surprises you and I did not expect this to be as good as it was!
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