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 dust fillets with crushed peppercorns, pressing into trout; reserve.
Sauté ¼ cup bell pepper mixture in small amount of oil; salt to taste. Add 1 cooked, sliced potato; cook until potato is heated through. Reserve in pan.
Season fillets with salt; dredge in flour. In a separate pan, sauté trout flesh-side down about 3 minutes. Turn; cook 2 to 3 minutes. Finish with 2 Tbsp. vermouth and ¼ cup cream; reduce liquid. Arrange vegetables on warm serving plate or skillet; top with trout and sauce.
(approximate) Per Serving: 623 Calories 28 g Protein 40 g Fat 36 g Carbohydrate 145 mg Cholesterol 231 mg sodium.
SERVINGS:10 servingsFrom:Jeffrey Joseph, executive chef/owner of Joseph's Restaurant, Glens Falls, New York
PHOTO CREDIT:Photo Credit: CLEAR SPRINGS FOODS(r)