Equipment
Ingredients
Broth Base
- 9 g unsalted butter, divided
- 200 g onion, peeled, halved, and thinly sliced
- 4 apple, cored and thinly sliced
- 60 ml dry sherry
- 1440 ml water
Vegetables and Garnish
- 50 g shiitake mushrooms, stemmed and finely diced
- 50 g butternut squash, peeled and finely diced
- 37½ g carrot, peeled and finely diced
- 50 g celery, finely diced
- 5 g salt
- 2 g black pepper, ground
- 1 smoked trout, skinned, filleted, and cut into 8 pieces
- 4½ g sage, chopped
Nutrition (per serving)
Method
Melt 5g of butter in a large heavy skillet over medium-high heat (190°C/375°F).
Add the sliced onions to the skillet and sauté until they are caramelized, which takes approximately 10 minutes.
Move the caramelized onions into a large pot.
Melt the remaining 4g of butter in the same skillet and add the sliced apples.
Sauté the apples until they reach a caramelized state, about 10 minutes.
Transfer the caramelized apples to the pot with the onions.
Pour the dry sherry into the skillet and cook for 1 minute, using a wooden spoon to scrape the browned bits from the pan.
Add the deglazing liquid and 1440ml of water to the pot containing the onions and apples.
Bring the pot to a boil (100°C/212°F) over high heat.
Reduce the heat and simmer the mixture for 1 hour and 15 minutes.
Strain the broth through a fine-mesh sieve into a medium saucepan, discarding the solids.
Add the diced shiitake mushrooms, butternut squash, carrot, and celery to the strained broth.
Simmer the vegetables in the broth until they are tender, approximately 20 minutes.
Season the broth with salt and black pepper to taste.
Ladle the broth and vegetables into four bowls. Place two pieces of smoked trout in each bowl and top with chopped sage.
Chef's Notes
- For the deepest caramelization of onions and apples, ensure your pan is not overcrowded. Cook in batches if necessary, and be patient; the slow browning is crucial for flavor development.
- When deglazing, the dry sherry not only adds flavor but also helps lift the fond (browned bits) from the pan, which is essential for a rich broth base.
- Don't skip the straining step. A clean, clear broth is key to the elegance of this dish, allowing the subtle flavors to shine through.
- Adjust the seasoning of the broth at the very end. The smoked trout will also contribute saltiness, so taste before adding too much.
- The smoked trout should be warmed gently in the broth, not overcooked, to maintain its delicate texture.
Storage
Refrigerator: 72 hours — Store trout separately from broth to maintain texture.
Freezer: 1 minute — Freeze broth only; trout does not freeze well after being added to liquid.
Reheating: Warm broth gently on the stovetop over medium heat until steaming (75°C/167°F). Add trout just before serving.
