Steelhead Trout With a Creamy Tarragon Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Last night DH came home with the most beautiful Steelhead Trout Fillet. Instantly I knew the fresh tarragon from the garden was the herb for it and I had to do something slightly tangy and creamy. So, here's my creation, hope you like it, we sure did! I served it with Roasted Brussels Sprouts and Cauliflower Gateau, some hot sourdough bread and happy smiles all around! select Ingredients:
1 steelhead fillet, skin on |
1/2 cup hellmann's mayonnaise |
1/4 cup creole mustard |
3 -4 tablespoons tarragon, minced |
1 -2 tablespoon fresh lemon juice |
fresh ground black pepper |
canola oil |
Directions:
1. Preheat the oven to 450 degrees.
2. Place a large broiler pan in the oven and let that heat.
3. Lightly oil the skin of the trout.
4. Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
5. Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
6. Spread on the meat of the trout.
7. Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
8. Serve!
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