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Randy Smith

Trout with Tarragon And Cream Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Schwartz, Schwartz2 4 servings

INGREDIENTS

4 Trout – cleaned
1/4 pt Dry white wine; (150ml)
1 1/2 ts Schwartz Tarragon
1 ts Schwartz Parsley
4 Thin slices lemon
Schwartz Ground Black Pepper
Salt
1/4 pt Double cream; (150ml)

INSTRUCTIONS

Place the trout in a large pan with the wine, Tarragon, Parsley, lemon
slices, Pepper and salt. Cover and simmer gently for 10-15 minutes. Remove
the fish and keep warm. Discard the slices of lemon and bring the liquid to
the boil to reduce a little. Stir in the cream and reheat. Pour over the
fish and serve.
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Converted by MM_Buster v2.0l.

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