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In a frying
pan large enough to hold both fish, melt butter and heat until
nut brown in color (carefully watch so it does not burn).
Add fish, tarragon, seasonings, and lemon juice and cook on one
side for about 3-1/2 minutes.
Turn trout
gently with two wooden spatulas and continue to cook for 4 to
5 minutes or until springy when touched and fork shows flesh is
flaky.
Remove fish,
from pan and insert a sharp knife at the back of the trout's head.
Run knife
along the back and underside, and the whole bone will be exposed.
Lift tail
and it will come off intact with the head.
Place fillets
on plates and divide sauce from pan.
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