- Yield: 4 servings
- 1/2cup cornmeal
- 1teaspoon paprika
- 1/2teaspoon freshly ground black pepper
- 1tablespoon olive oil
- 4 trout fillets, skin removed
- 4sprigs parsley for garnish
- Martini sauce:
- 1/2cup dry vermouth
- 2tablespoons chopped green or kalamata olives
- 2tablespoons drained capers, rinsed
- 2tablespoons chopped fresh parsley
- 2teaspoons freshly squeezed lemon juice
- 1/2teaspoon minced garlic
- Salt and freshly ground black pepper
- 4tablespoons unsalted butter cut into pieces
For the salmon:
- Combine the cornmeal, paprika and pepper in a shallow dish and stir to mix; set aside.
- Heat the oil in a large nonstick skillet over medium heat. While the oil is heating, dredge the fish in the cornmeal mixture, patting to remove excess.
- Add the fish to the skillet and cook until nicely browned, 3 to 4 minutes. Turn the fillets and cook until the fish is just opaque through, 2 to 3 minutes longer.
- Transfer the fish to a baking sheet, cover with foil, and keep warm in a low oven; wipe out the skillet with a paper towel.
For the sauce:
- Whish together the vermouth, olives, capers, parsley, lemon juice and garlic with a pinch of salt and pepper in a small bowl. Add the mixture to the skillet and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and whisk in the butter a piece at a time. Do not allow the sauce to boil or it will turn oily.
- Taste the sauce for seasoning, adding more salt and pepper to taste.
- Set the trout fillets on individual plates, spoon the sauce over and garnish with the parsley sprigs.
Recipe reprinted with permission from The Junior League of Seattle, Celebrate the Rain, Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (The Junior League of Seattle, 2004)