Smoked Trout in Caramelized Apple And Onion Broth

2 teaspoons unsalted butter
2 large onions, peeled, halved lengthwise and thinly sliced
4 Granny Smith apples, cored and thinly sliced
¼ cup dry sherry
6 cups water
½ cup finely diced, stemmed shiitake mushrooms
½ cup finely diced, peeled butternut squash
½ cup finely diced, peeled carrot
½ cup finely diced celery
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 smoked trout, skinned and filleted, each fillet halved lengthwise and crosswise
1 ½ teaspoons chopped fresh sage

Nutritional Information
- Nutritional analysis per serving (4 servings)
  6 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams cholesterol; 36 milligrams sodium

Four servings

Heat 1 teaspoon of butter in a large heavy skillet over medium-high heat. Add the onions and saute until caramelized, about 10 minutes. Place the onions in a large pot. Add the remaining butter and the apples to the skillet. Saute until caramelized, about 10 minutes. Add the apples to the pot. Pour the sherry into the skillet and cook, scraping the pan with a wooden spoon, about 1 minute. Add this liquid and the water to the pot.
Bring to a boil, reduce heat and simmer 1 hour 15 minutes. Strain through a fine-mesh sieve. Place in a medium saucepan and add the vegetables. Simmer until tender, about 20 minutes. Season with salt and pepper and ladle among 4 shallow bowls. Place 2 pieces of the trout in each bowl, overlapping them slightly at one end. Sprinkle with sage and serve.

2 hours 10 minutes