Ingredients
- 3 trout
- 1 dry italian vermouth (white)
- 1 with paper towels
- 1 which you the fish (cooked)
- 1/2 c extra-virgin olive oil
- 1/2 c squeezed orange (freshly)
- 1/2 c flour
- 2 tb onion
- 2 tb orange peel (chopped)
- 1 1/2 tb parsley (chopped)
least 6 hours before refrigerating. Plan to serve the fish no sooner than the following day. Do serve it within 3 days at the latest to enjoy its flavor at its freshest. Take it out of the refrigerator at least 2 hours before bringing to the table to allow it to come to room temperature. Before serving, garnish it, if you like, with fresh slices of orange. ~-
