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10 large baking potatoes
Peel and slice potatoes. Deep fry until golden brown, reserve.
Combine bell peppers and onion, reserve.
Sprinkle fillets with crushed peppercorns, pressing into trout, reserve.
Per serving:
Stir in slices from 1 deep-fried potato, heat through. Reserve in pan or transfer to warmed plate. Season 1 trout fillet with salt, dredge in flour.
In a separate pan, sauté trout until just done, about 2 minutes per side, arrange on top of hot vegetable mixture. Deglaze the pan the trout was cooked in with 2 tbsp. vermouth and 1/4 cup cream, cook over medium-high heat until sauce thickens. Pour sauce over trout and vegetables.
Poster's Notes:
Although the cream sauce looks great, those watching calories could leave it out and still have a nice presentation or use the 1/4 cup of cream for 4 servings instead of one.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
12 green onions, thinly sliced
10 4-ounces each boneless Rainbow Trout fillets
3/4 cup mixed peppercorns, crushed
Salt, to taste
Flour, as needed
Dry vermouth, 1 cup plus 2 tbsp.
2-1/2 cups heavy cream
Sauté 1/4 cup bell pepper mixture in small amount of oil, salt to taste.
I use 1 potato for each serving, but slice them thin and bake them to cut down on the fat. You could use only one pepper per 4 servings or 1/3 of each of the three peppers to make it more colorful. We get salmon trout farm-raised in streams in the GA Mountains that are really delicious. Of course, if you have a fisherman in the family and live near water (or catch your own fish farm) you're in business.