Trout Recipe
Tarragon Trout

This is a trout recipe from Cafe Hobson. It is a really simple marinade and tastes delicious.

It cooks very quickly on the barbecue or grill.

Serve it with some plain buttered potatoes and vegetables or a fresh salad - delicious...

If the weather changes and you can't get outside to cook - unless somebody volunteers to go and stand outside under an umbrella - then you can easily cook this indoors under a grill or pan fry it.

Some people cannot stand the heads on fish - it's a simple matter to take them off - it makes no difference whatsover to the taste. If you don't want to do it yourself, then ask your fishmonger to do it for you. If you're going to be making fish stock, then bring the heads back with you.

Tarragon Trout

2 trout with heads on
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to aboil. Cool, and add the remaining ingredients. Pour the marinadeover the trout. Refrigerate for about 4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes either side brushing it with the marinade during cooking and after turning.

This will help stop the fish from drying out too quickly.

The skin will be lovely and burned and the flavours of the marinade should have soaked in during the resting time.

The vinegar will begin to tenderise the fish flesh and will be highly aromatic whilst it's cooking due to the tarragon.

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