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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.