Trout with Olives, Orange, Tomato and Vermouth

Preparation info
    • Difficulty

      Easy

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

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!

Ingredients

  • 5 trout
  • 4 rashers bacon
  • 12 shallots
  • 55

Method

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.