|
Sauté :
chopped onion
carrots
sliced zucchini
salt
pepper
in olive oil until softened.
Sprinkle with minced fresh parsley.
Cover vegetables with defatted chicken broth.
Place trout fillets on top of the vegetables.
Sprinkle scallion pieces on the top, cover and simmer until the fish is
cooked.
To serve, place the trout on the bottom of a bowl.
Pile the vegetables on top of the fish, cover with the broth, sprinkle with
chopped chives or fresh parsley and serve.
|