trout martini
2/3 cup dry vermouth 1 trout 4 Spanish queen (very large) pimento-stuffed olives 1/8 cup capers 1/2 teaspoon dillweed 2 lemon wedges Place one live trout into a marti...
Ingredients
- 2/3cupdry vermouth
- 1trout
- 4spanish queen (very large) pimento-stuffed olives
- 1/8cupcapers
- 1/2teaspoondillweed
- 2lemon wedges
Directions
- 1
Trout Martini 2/3 cup dry vermouth 1 trout 4 Spanish queen (very large) pimento-stuffed olives 1/8 cup capers 1/2 teaspoon dillweed 2 lemon
- 2
Just kidding
- 3
Marinate the trout in vermouth for 4 to 5 hours in the refrigerator
- 4
Zip-top freezer bags make excellent marinade containers because they can be folded so that all of the marinade is concentrated on the fish.)
- 5
The alcohol will evaporate, leaving only the martini taste
- 6
Slice the olives into thirds paralleling the pre-cut holes
- 7
Simmer the olives and capers in the vermouth until the olives begin to soften
- 8
Open the trout and poach the inside for several minutes until the meat whitens