Smoked Trout in Caramelized Apple And Onion Broth

By Molly O’Neill

Updated March 1, 2023

Total Time
2 hours 10 minutes
Rating
5(5)
Comments
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Featured in: Smoke and Mirrors

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Ingredients

Yield:Four servings

  • 2 teaspoons unsalted butter

  • 2 large onions, peeled, halved lengthwise and thinly sliced

  • 4 Granny Smith apples, cored and thinly sliced

  • ¼ cup dry sherry

  • 6 cups water

  • ½ cup finely diced, stemmed shiitake mushrooms

  • ½ cup finely diced, peeled butternut squash

  • ½ cup finely diced, peeled carrot

  • ½ cup finely diced celery

  • 1 teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

  • 1 smoked trout, skinned and filleted, each fillet halved lengthwise and crosswise

  • 1 ½ teaspoons chopped fresh sage

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 7 milligrams cholesterol; 193 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 8 grams fiber; 672 milligrams sodium; 4 grams protein; 21 grams sugar

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

  1. 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.

  2. 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.

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5 out of 5
5 user ratings
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Comments

ljeanne

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!

ljeanne

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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