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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 sauté 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.
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