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Stuffed Tarragon Trout

Natural.Foodie's picture
Ingredients
  Unsalted butter/Corn oil margarine 1 Tablespoon
  Dried tarragon/6 tablespoons of minced fresh tarragon 2 Tablespoon, crushed
  Onions 2
  Onions 2 , very thinly sliced
  Trout 6 Small, cleaned
  Rainbow trout 6 Small, split and cleaned
  Lemon juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Black pepper To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 500 degrees.
2) In cold water, wash the trout thoroughly, scraping off remaining scales, if any. Gently pat dry the trout.
3) With lemon juice, rub the split trout, both inside and out.
4) Over each trout, sprinkle pepper evenly, on both sides.
5) In a flat glass baking dish, place the trout. Keep aside.

MAKING
6) In a large skillet, melt the butter or margarine.
7) To this, add the tarragon. Mix well.
8) To this, add the onions, mixing well.
9) Cook until the onion turns tender.
10) Now, among the trouts in the baking dish, evenly divide the cooked onion mixture, stuffing the cavities with the mixture.
11) On top, spread the remaining onion mixture, if any.
12) With a lid or aluminum foil, cover tightly and keep in the center of the preheated oven.
13) Cook for exactly 3 minutes. (Do not cook more).
14) Turn the oven off and let it stand, with the oven door closed for 20 minutes.
15) After 20 minutes, remove the trout from the oven.
16) To warmed individual plates or a serving platter, transfer the dish.

SERVING
17) If desired, garnish with tarragon sprigs. Serve this dish with Portuguese Pilaf and Savory Tomatoes au Gratin.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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