| 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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