|Trout||6 Small, cleaned|
|Flour||1 Ounce (25 Gram)|
|Oil||90 Milliliter (6 Tablespoons)|
|Oil||4 Fluid Ounce (125 Milliliter)|
|Onions||2 , sliced|
|Garlic||2 Clove (10 gm), sliced|
|White wine vinegar||43 Milliliter (3 Tablespoons)|
|Dry vermouth||3 Fluid Ounce (75 Milliliter)|
|Lemon rind strips||2|
1. Coat the trout with the flour. Heat the oil in a frying pan and fry the trout, in batches, for about 5 minutes on each side or until they are golden and just cooked through. Remove from the pan and arrange, in one layer, in an earthenware dish.
2. For the marinade, heat the oil in a saucepan and fry the onions and garlic until softened. Stir in the remaining marinade ingredients and bring to the boil.
3. Pour the boiling marinade over the trout and cool. Marinate in the refrigerator for at least 3 days, turning the trout from time to time.