Title: Tarragon trout
 Categories: Seafood
      Yield: 6 Servings
 
      2    8-10 oz. trout; with heads o
    1/4 c  Water
    1/4 c  Olive oil
    1/2 tb Tarragon leaves
    1/2 c  White vinegar
      1 tb Dijon mustard
    1/2 tb Shallots; minced
    1/4 ts Salt
    1/4 ts Black pepper
 
  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 3-4 hours.  Cook the trout on a charcoal grill
  for 3 to 4 minutes brushing occasionally with marinade.
  
  Serves 6.
  
  UW Sea Grant Advisory Services.