Richard’s Braised River Trout

A fisherman’s favorite, trout can now be bought in most
supermarkets. Most available trout, however, is farm-raised
and fattened on cereal grains, which significantly reduces
the level of omega 3. Whenever possible, get wild fish to
ensure the most nutritious meal possible. SERVES 4

2 tablespoons extra virgin olive oil

2 large leeks

2 large carrots, peeled and diced

1 cup Chicken Broth (page 193)

4 river trout fillets, 4-6 ounces each

Freshly ground black pepper, to taste

Heat oil in a cast iron skillet over medium flame. Remove
roots and green top portions from leeks and dice. Place in
skillet and sauté with carrots for four minutes, turning once.

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

Add trout to pan, cover, and cook for five minutes. Sprinkle