Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 4-6 oz. trout fillets; (fres
1 tb Chopped parsley
1/4 c Dry white wine
2 tb Butter
1/3 c Sour cream
1 tb Chopped onion
1 pn Chervil
1/4 c Soft bread crumbs; buttered
1 pn Tarragon
Salt and pepper

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 saute 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.

Serves 4

(Adapted from a recipe in "Canadian Fish... a Good Catch!", Fisheries
and Oceans Canada, 1980)

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