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!
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.