Name: Tarragon Trout
Ingredients: 2 8-10 oz. trout; with heads o; 1/4 c Water; 1/4 c Olive oil; 1/2 tb Tarragon leaves; 1/2 c White vinegar; 1 tb Dijon mustard; 1/2 tb Shallots; minced; 1/4 ts Salt; 1/4 ts Black pepper

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

2		8-10 oz. trout; with heads o
1/4	c	Water
1/4	c	Olive oil
1/2	tb	Tarragon leaves
1/2	c	White vinegar
1	tb	Dijon mustard
1/2	tb	Shallots; minced
1/4	ts	Salt
1/4	ts	Black pepper

INSTRUCTIONS

Combine tarragon leaves and vinegar in a saucepan and bring to a boil.
Cool, and add the remaining ingredients.  Pour the marinade over the trout.
Refrigerate for 3-4 hours.  Cook the trout on a charcoal grill for 3 to 4
minutes brushing occasionally with marinade.
Serves 6.
.
Recipes sent to me from Bill, wight@odc.net

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