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Trout Adirondack (D, TNT)
Source: chef2chef
Serves: 10

10 large baking potatoes
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

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:
Sauté 1/4 cup bell pepper mixture in small amount of oil, salt to taste.

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:
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.

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