Trout Martini Recipe

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Type: Trout Martini Free Cooking Recipe – Fish And Seafoods

Just do it!

Ingredients / Directions
2/3 cup(s) dry vermouth
1 trout
4 Spanish queen (very large) pimento-stuffed olives
1/8 cup(s) capers
1/2 teaspoon dillweed
2 lemon wedges Place one live trout into a martini glass
add gin and a splash of vermouth. Just kidding. Marinate the trout in vermouth for 4 to 5 hour(s) in the refrigerator. (Zip-top freezer bags make excellent marinade containers because they can be folded so that all of the marinade is concentrated on the fish.)

Pour the marinade into a pan and simmer over medium low heat. the alcohol will evaporate
leaving only the martini taste. Slice the olives into thirds paralleling the pre-cut holes. Simmer the olives and capers in the vermouth until the olives begin to soften. Open the trout and poach the inside for several minutes until the meat whitens. Season the outside with dill; flip and poach each side for about 3 minutes.

Serve with cold lemon wedges and a light yellow-rice dish
and
if you must
substitute the sauvignon for a martini
painfully dry
chased with a tall glass of ice water.