| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Canadian | Seafood | 4 | Servings |
INGREDIENTS
| 4 | 4-6 oz. trout fillets, fres | |
| 1 | T | Chopped parsley |
| 1/4 | c | Dry white wine |
| 2 | T | Butter |
| 1/3 | c | Sour cream |
| 1 | T | Chopped onion |
| 1 | pn | Chervil |
| 1/4 | c | Soft bread crumbs, buttered |
| 1 | pn | Tarragon |
| Salt and pepper |
INSTRUCTIONS
Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper. Grease four pieces of heavy aluminum foil. Place a trout fillet on each. Melt butter and saute onion 2 minutes. Add wine, parsley, chervil and tarragon. Divide mixture evenly over each trout. Wrap tightly and place packages on a raised rack in a greased baking pan. Bake at 450 for 15 minutes or until fish flakes easily when tested with a fork. Carefully open packages and gently remove the fillets and topping, allowing the liquid to drain away. Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan. Spread 1/4 of sour cream over each trout fillet and sprinkle with bread crumbs. Broil until lightly browned. Serve with baked potatoes, broccoli laced with sugar and lemon and your favorite dinner rolls. Serves 4 (Adapted from a recipe in "Canadian Fish... a Good Catch!", Fisheries and Oceans Canada, 1980) Recipes sent to me from Bill, wight@odc.net
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