Rainbow Trout With Wine & Tarragon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 rainbow trout fillets (preferrably skin removed)
• 2 large onions, sliced
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 2 tablespoons wine
• 1 tablespoon tarragon or 2 tablespoons fresh tarragon
• salt
• pepper

Recipe

• 1 cut two large pieces of aluminium foil.
• 2 remove skin with knife.
• 3 slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
• 4 top trouts with remaining onions, tarragon, butter (cut in small pieces).
• 5 pour heavy cream and wine over the trouts.
• 6 season with salt & pepper to taste.
• 7 place second aluminium foil over the prepared trouts and close tightly all around.
• 8 cook for 20 minutes at 350 or over the bbq.
• 9 unwrap and serve with basmati or jasmin rice.