Vegetable Stew with Brook Trout

Ingredients

• 400 g green asparagus
• 250 g Cherry Tomatoes
• 0.5 bunch wild garlic
• 400 g brook trout fillet (pre‑cooked, skin on)
• Salt
• black pepper (freshly ground)
• 1 Shallot
• 1 tbsp Olive Oil
• 800 ml fish stock

Instructions

1. 1.

   Wash the asparagus, peel the lower third, cut off woody ends and slice into 10 cm pieces. Wash and halve the cherry tomatoes. Rinse the wild garlic, trim and shake dry.

2. 2.

   Rinse the trout, pat dry, cut into 2 cm wide strips, season with salt and pepper. Peel and finely chop the shallot; sauté in a pot with oil until translucent. Add the stock, bring to a brief boil, add the asparagus and simmer over medium heat for about 5 minutes.

3. 3.

   Add the tomatoes, wild garlic and trout; let everything cook together until tender. Taste the stew, adjust seasoning, and serve on pre‑heated plates.