Rainbow Trout Adirondack

Makes 10 servings

Ingredients:

10 large baking potatoes
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
12 green onions, thinly sliced
10 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets
3/4 cup mixed peppercorns, crushed
salt, to taste
flour, as needed
dry vermouth, 1 cup plus 2 tablespoons
2-1/2 cups heavy cream

Preparation:

Peel and slice potatoes. Deep fry until golden brown, reserve. Combine bell peppers and onion, reserve. Sprinkle fillets with crushed peppercorns, pressing into trout, reserve.

Per order:

Sauté 1/4 cup bell pepper mixture in small amount of oil, salt to taste. Stir in slices from 1 deep-fried potato, heat through. Reserve in pan or transfer to warmed plate. Season 1 trout fillet with salt, dredge in flour. In a separate pan, sauté trout until just done, about 2 minutes per side, arrange on top of hot vegetable mixture. Deglaze the pan the trout was cooked in with 2 tablespoons vermouth and 1/4 cup cream, cook over medium-high heat until sauce thickens. Pour sauce over trout and vegetables.