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This is a trout recipe from my friends at Cafe Hobson.
It is a really simple marinade and tastes delicious.
It cooks very quickly on the barbecue or grill - just a few minutes, so have your sides ready to go!
Serve it with some plain buttered potatoes and vegetables or a fresh salad - delicious...
See COOK'S TIPS at the bottom
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 can't 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.
Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients.
Pour the marinade over 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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By Liz Alderson, Mar 30, 2016
This Tarragon Trout recipe is a superb marinade that you use and then broil or grill the fish over coals if you prefer. The marinade will work equally well on other seafood, so it's well worth learning how to make it.
Prep Time: 240 minutes
Cook time: 7 minutes
Yield: 2 whole fish
Main Ingredient: whole trout, tarragon, vinegar