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