Braised River Trout

Dish Description

A fisherman's favourite, trout can be now bough in most supermarkets.

Most available trout, however is farm raised and fattened on cereal grains, which significantly reduces the level of omega 3 fatty acids.

Wherever possible, get wild fish to ensure the most nutritious meal possible.  SERVES 4

braised river trout


2 tablespoons extra virgin olive oil

2 large leeks

2 marge carrots, peeled and diced

1 cup Chicken Broth

4 river trout fillets, 4 - 6 ounces each or (120 - 180 grams each)

Freshly ground black peppers to taste


Heat the oil in a cast iron skillet at medium heat.  Remove roots and green top portions from the leeks and dice.  Place in skillet and saute with carrots for four minutes, turning once.

Pour in chicken broth and bring to boil.  Reduce heat and simmer for ten minutes.

Add the trout to the pan, cover and cook for five minutes.  Sprinkle with pepper to taste.

Join Our Newsletter
I agree to have my personal information transfered to MailChimp ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to lose weight manage stress and become a better person.
We hate spam. Your email address will not be sold or shared with anyone else.