Trout With Tarragon
|Trout||4 , cleaned|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (Creme Fraiche)|
Rinse the trout under plenty of cold running water and pat dry on kitchen paper.
Put two tarragon leaves inside each trout.
Make 2 deep incisions in the fleshiest part of the fish, close to the head.
Butter the base of a rectangular dish with one-third of the butter.
Pour the white wine into the dish and season with salt and pepper.
Place the trout in the dish.
Cover and microwave on HIGH for 6 minutes, turning the fish midway through the cooking time.
When the fish are cooked, lift out with a slotted spoon, remove the skin and transfer to a serving dish.
Remove and chop the leaves from the remaining tarragon.
Put into a bowl with the sour cream (creme fraiche).
Add the cooking liquid from the trout, stir well, and micro wave on HIGH for 1 minute.
Add the remaining butter.
Taste and adjust seasoning.
Pour over the trout