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Smokey's Trout with Tarragon

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Ingredients for 4 servings:

  • 4 whole trout, ready to cook
  • 2 tbsp butter, soft
  • 1 tsp lemon juice
  • 6 sprig(s) tarragon, roughly chopped
  • 1 clove(s) garlic, squeezed
  • some salt and pepper from the mill
  • Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the trout and pat dry, then score the outside several times. Season inside and out with lemon juice, salt, and pepper. Mix together the butter, garlic, salt, pepper, and tarragon. Stuff the trout into the cracks inside and outside. Place the trout in a buttered, ovenproof dish and bake in the lower part of an oven preheated to 200°C for 15-18 minutes. The fish are cooked when the dorsal fins can be easily removed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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