Ingredients

  • Freshly-ground black pepper to taste
  • 2 tablespoons Butter
  • butterflied, skin on, bones removed
  • 1/2 pint Cherry tomatoes washed, cut
  • 2 tablespoons Chopped fresh tarragon
  • 2 tablespoons Olive oil
  • 4 Rainbow trout - (abt 12 oz ea) whole, and
  • Salt
  • inch through the center two
  • inch through the center two

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin-side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly.As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 6 minutes

Step 2

  • Serve immediately with fiddlehead ferns.This recipe yields 4 servings.
  • INGREDIENTS: