INGREDIENTS:10 large baking potatoes 1 large green bell pepper, chopped 1 large red bell pepper, chopped 1 large yellow bell pepper, chopped 12 green onions, thinly sliced 10 4-ounce natural fillets of boneless Idaho rainbow trout 2 ounces (3/4 cup) mixed peppercorns, crushed to taste, salt as needed, flour 1 cup plus 2 Tbsp. dry vermouth 2 ½ cups heavy creamDIRECTIONS:Peel and slice potatoes. Cook until golden brown in deep fryer; reserve. Combine bell peppers and onion; reserve. Lightly ...

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