Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Trout Martini

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Trout Martini

Article excerpt

Appearing upscale on the plate, this dinner party hit works just as well for wood-fire camp cooking.

1 trout, field- dressed or filleted

? cup dry vermouth

4 to 6 Spanish queen pimento-stuffed olives

2 tablespoons capers

1 lemon, sliced in ¼-inch

2 dabs butter

½ lemon

Marinate trout in vermouth overnight, or at least 4 to 5 hours, in the refrigerator.

Remove fish and set aside. Pour vermouth marinade into a saucepan or grill, and simmer over medium-low heat. The alcohol will evaporate, leaving only the essence of vermouth.

Slice big, beefy olives into horizontal thirds. Simmer olives, capers and lemon in marinade until olives start to soften and lemon slices begin to brown. …

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