Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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 |
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.