Trout Fillets in Wheat Beer Broth

Rinse the parsley, shake dry and set the stems aside. Set some leaves aside for garnish and finely puree the rest of the leaves with the oil.

For the broth, bring the fish stock to a boil in a large pot with the wheat beer, a shot of vermouth, the bay leaf and the parsley stalks.

Meanwhile, peel the shallot, parsnip, carrot, and celery root. Rinse the fennel. Finely chop everything. Add the vegetables to the broth and gently simmer for about 5 minutes. Remove the parsley stems. Remove broth from heat, add the trout fillets, cover and let sit for 5–6 minutes. Season to taste with salt and pepper. Remove the skin from the trout.