- Yield 4 servings
A splash of dry vermouth and a touch of olives hint at the martini nature of this trout dish. The only gin is whatever you serve in a glass alongside! Filleting trout is a simple job, but to save time, ask your fish retailer to do it for you.
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 trout fillets, skin removed
- 4 sprigs parsley for garnish
- Martini sauce:
- 1/2 cup dry vermouth
- 2 tablespoons chopped green or kalamata olives
- 2 tablespoons drained capers, rinsed
- 2 tablespoons chopped fresh parsley
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 4 tablespoons 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)