Tarragon trout
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 8-10 oz. trout; with heads o | |
| ¼ | cup | Water |
| ¼ | cup | Olive oil |
| ½ | tablespoon | Tarragon leaves |
| ½ | cup | White vinegar |
| 1 | tablespoon | Dijon mustard |
| ½ | tablespoon | Shallots; minced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
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.
UW Sea Grant Advisory Services.