Tarragon Trout
Categories: SeafoodServes: 6 Servings
Ingredients:
- 2 8-10 oz. trout; with heads o
- 1/4 c Water
- 1/4 c Olive oil
- 1/2 tb Tarragon leaves
- 1/2 c White vinegar
- 1 tb Dijon mustard
- 1/2 tb Shallots; minced
- 1/4 ts Salt
- 1/4 ts Black pepper
Instructions:
Combine tarragon leaves and vinegar in a saucepan and bring to a boil.
Cool, and add the remaining ingredients. Pour the marinade over the trout.
Refrigerate for 3-4 hours. Cook the trout on a charcoal grill for 3 to 4
minutes brushing occasionally with marinade.
Serves 6.
.
Recipes sent to me from Bill, wight@odc.net
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