Name: Easy Poached Trout with Spring Vegetables
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 shallot (peeled and sliced into wedges); 1 fennel bulb cored and sliced into wedges (stalks sliced into rounds, fonds reserved); 4 ribs celery (trimmed and thinly sliced); 4 cups vegetable stock; 1 15- ounce can cannellini beans (drained and rinsed); 8 ounces sugar snap peas (cut in half or shelled); ½ cup loosely packed parsley leaves (roughly chopped); ¼ cup fresh dill (chopped); 4 4- ounce skinless trout fillets (patted dry and seasoned with salt and pepper); Salt and pepper to taste; 1 lemon (juiced); ¼ of a watermelon radish (peeled and thinly sliced); Microgreens (optional for serving); Extra virgin olive oil (optional, for garnish)

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This easy poached trout with spring vegetables is your new favorite low-carb dinner option. It’s bright and full of flavor and only takes 30 minutes!

Easy Poached Trout with Spring Vegetables

This easy poached trout with spring vegetables is your new favorite low-carb dinner option. It’s bright and full of flavor and only takes 30 minutes!

5 from 2 votes

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Cook Time: 30

Total Time: 30

Servings:

Calories: 375kcal

Equipment

Wide sauté pan

Ingredients

2 tablespoons butter
1 shallot (peeled and sliced into wedges)
1 fennel bulb cored and sliced into wedges (stalks sliced into rounds, fonds reserved)
4 ribs celery (trimmed and thinly sliced)
4 cups vegetable stock
1 15- ounce can cannellini beans (drained and rinsed)
8 ounces sugar snap peas (cut in half or shelled)
½ cup loosely packed parsley leaves (roughly chopped)
¼ cup fresh dill (chopped)
4 4- ounce skinless trout fillets (patted dry and seasoned with salt and pepper)
Salt and pepper to taste
1 lemon (juiced)
¼ of a watermelon radish (peeled and thinly sliced)
Microgreens (optional for serving)
Extra virgin olive oil (optional, for garnish)

Instructions

Cook the Vegetables:

Heat the butter in a wide sauté pan over medium heat until melted and frothy. Add the shallot, sliced fennel bulb, sliced fennel stalks, and celery and cook for 4-5 minutes or until just beginning to soften.

Prepare the Soup:

Add the vegetable stock and beans and bring to a boil. Reduce heat and simmer for 20 minutes. Taste and season with salt and pepper.

Finish the Soup:

Add the sugar snap peas, parsley, and dill. Nestle the trout fillets into the broth, cover, and cook for 5-7 minutes or until bright green and the trout is cooked through and opaque. Turn off the heat and stir in the lemon juice.

To Serve:

Ladle the soup into bowls and garnish with sliced watermelon radish and microgreens, if desired. Place a trout fillet on top and serve with a drizzle of extra virgin olive oil, if desired. Enjoy!

Nutrition

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Easy Poached Trout with Spring Vegetables