Trout Fillets in Wheat Beer Broth
Ingredients
- Ingredients
- 1 handful parsley
- 3 Tbsps Canola oil
- 600 milliliters fish stock
- 200 milliliters White ale
- Vermouth
- 1 bay leaf
- 4 trout (about 160 grams, ready to cook)
- 1 shallot
- 1 Parsnip
- 1 carrot
- 1 Fennel bulb
- 100 grams Celery root
- salt
- freshly ground peppers
Preparation steps
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.
Divide trout between four shallow bowls. Pour the broth over the top and drizzle with the parsley oil. Garnish with the reserved parsley.
