Trout with Olives, Orange, Tomato and Vermouth

I originally invented this dish to go with pheasant, but people kept bringing me trout so I thought I’d give it a try and it works equally well with either. Men who shoot often fish as well so the versatility will be appreciated by those who have to handle the spoils!


  • 5 trout
  • 4 rashers bacon
  • 12 shallots
  • 55g/2oz butter
  • salt and freshly ground pepper
  • 12 black olives
  • 4 green olives
  • 50ml/2oz stock
  • 1 wine glass of vermouth
  • juice of 1 orange
  • small can tomato juice


Sauté bacon and shallots in the butter. Add the trout, season well and cook for 5 minutes. Add the olives, vermouth, orange and tomato juices and cook till done, about 10 minutes.