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Trout with Tarragon Butter

Trout with Tarragon Butter


  • Nonstick vegetable oil spray
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon (packed) chopped fresh Italian parsley
  • 1 teaspoon tarragon vinegar
  • 2 whole trout (8 to 9 ounces each), cleaned, boned, butterflied

Recipe Preparation

  • Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Mix next 4 ingredients in small bowl. Season butter with salt and pepper.

  • Place trout, opened flat and skin side down, on prepared sheet. Sprinkle with salt and pepper. Spread half of butter over each. Bake until just opaque in center, about 8 minutes. Transfer to plates.

Recipe by Elizabeth Horton de MezaReviews Section

Trout in tarragon sauce recipe

Clean the trout and remove the eyes and fins, season inside and out.

Then place in a heat proof dish. Add the wine and the water to cover the fish.

Add the onion, carrot and a sprig of tarragon.

Cover with a lid and poach in a moderately hot oven, 190c or 375f gas 5, for 20 mins or until cooked.

Remove the trout, drain and place on a serving dish and keep warm.

Strain the liquid which the trout was cooked in into a saucepan and boil to reduce by half.

Blend the butter and flour and whisk into the boiling liquid.

Add the cream and boil gently for 4 to 5 mins Add 2 / 3 tablespoons of chopped tarragon.

Season and pour over the trout garnish with whole tarragon leaves.

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Tarragon Rainbow Trout Recipe

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  • 4 fresh whole rainbow trout, cleaned boned & butterflied (8 oz ea)
  • 3/4 stick butter, melted
  • 1 T freshly chopped tarragon
  • 1 tsp dried parsley
  • 1 1/2 tsp tarragon vinegar
  • spray oil


  • 4 fresh whole rainbow trout, cleaned boned & butterflied (8 oz ea) shopping list
  • 3/4 stick butter, melted shopping list
  • 1 T freshly chopped tarragonshopping list
  • 1 tsp dried parsleyshopping list
  • 1 1/2 tsp tarragon vinegarshopping list
  • spray oilshopping list

How to make it

  • preheat oven to 420
  • spray a baking sheet with non-stick spray
  • Mix butter, tarragon, parsley & vinegar and place fish in bowl for 30 minutes.
  • Place trout skin side down and opened on the baking sheet.
  • Sprinkle w/salt & pepper.
  • brush with butter mixture.
  • Bake appx. 8 minutes until opaque in the center.
  • Serve immediatley.
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I fly catch 'em in the White River and this is one the menu fo supper tomorrow nite Great post TY

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Lavash-Wrapped Trout with Tarragon

We learned how to make this recipe from Nara Davtian, who in turn learned how to make it from her mother-in-law. Think of this dish as the French en papiotte style, wrapped in parchment paper, but even better because instead of paper, we’re using lavash. Other than the method of how the fish is cooked, what’s notable is the use of tarragon as the main seasoning for the trout, which gently imparts its anise flavor. If tarragon is out of reach, cilantro makes a good alternative, with a very different flavor.

This is an easy recipe to make for more people just add more fish and lavash and increase the seasonings. If the fish are very large, you may want to cut them into thirds rather than halves. You can make this dish with bone-in trout, but be sure to warn family and friends that they’ll be taking the bones out of their fish parcels. Serve it with a Green Salad with Radishes.


  • 1 Tbsp sweet paprika
  • 1 ½ tsp kosher salt
  • 2 small butterflied and deboned trout (about 1 lb [455 g] total)
  • 4 sheets homemade Lavash or 2 sheets purchased lavash
  • ¼ cup [57 g] unsalted butter, plus more for spreading
  • 1 bunch tarragon
  • Lemon wedges for serving


  1. Preheat the oven to 400ºF [200ºC]. Line a rimmed baking sheet with parchment paper or lightly oil the baking sheet.
  2. In a small bowl, mix together the paprika and salt.
  3. To prepare the trout, trim off the fins, then cut the fish crosswise into 2 portions, separating the head from the tail. Rub the salt blend inside and outside of the fish pieces, using all of the blend.
  4. Trim each piece of lavash into a rectangle about 12 inches [35 cm] long and 10 inches [25 cm] wide. For each portion, place 1 tablespoon of butter and 2 sprigs of tarragon into the fish cavity, removing any tough stems if there are any. Place the fish at the base of the lavash along the shortest side. Tuck the ends of the long side over the trout, then roll it up as if you are making a burrito.
  5. Place the lavash packets, seam-side down, on the prepared baking sheet and spread a little bit of butter on top. Bake until the lavash is browned and crisp, about 20 minutes. Serve immediately with a side of lemon wedges. Lavash-wrapped trout is best the day it is made.

Recipe from Lavash by Kate Leahy, John Lee, and Ara Zada (Chronicle Books, 2019).

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Grilled Trout with Tarragon, Thyme and Lemon

From biscuits and gravy to lemon meringue pie, Colby and Megan Garrelts cover many of the country’s most iconic dishes in their new cookbook Made in America: A Modern Collection of Classic Recipes (Andrews McMeel Publishing 2015). Today Colby and Megan are firing up the grill for one of my favorite freshwater fishes – grilled trout.



4 (6-ounce) skin-on trout fillets

Kosher salt and freshly ground black pepper

4 tablespoons (½ stick) unsalted butter, softened

4 cloves garlic, thinly sliced

2 lemons, peeled and halved (peels reserved)


If using a gas grill, turn it on medium-low. If using charcoal, light the coals and place a well-oiled grate over the hot coals. Close the lid until the internal temperature reaches 275°F.

Season the trout with salt and pepper. Set a large cast-iron pan on the grill. Add the butter and immediately add the fish, flesh side down, along with the thyme, tarragon, garlic, and lemon peels. Close the lid and cook for 8 minutes, or until the flesh is opaque. Remove the pan from the grill, and squeeze the lemon halves over the fish. Serve immediately.

Recipe courtesy of Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts / Andrews McMeel Publishing, LLC

Grilled trout with tarragon and lemon butter recipe

Ingredients (serves 2)

  • 100g/4oz Country Life Lighter Spreadable Butter
  • A small bunch of fresh tarragon, chopped
  • Zest and juice of ½ lemon
  • 2 large skinless trout fillets

Mix together the butter, tarragon, lemon zest and juice then chill for 20 minutes.

Heat the grill to medium. Place the trout fillets, skinned side up, on a lightly greased baking sheet and cook under the grill for 4 minutes.

Turn over, add a knob of the chilled tarragon and lemon butter to each fillet and cook for a further 2 minutes until the butter has nearly all melted and the fish is tender.

Serve with a selection of seasonal vegetables, if liked.

Trout with Pink Peppercorn and Tarragon Butter

Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.


  • 2 teaspoons pink peppercorns
  • 2 teaspoons mixed peppercorns
  • 1/4 cup butter softened
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 whole trouts about 1-1/4 lb each
  • 1/4 teaspoon pepper

Nutritional facts <b>Per serving:</b> about

  • Sodium 456 mg
  • Protein 40 g
  • Calories 336.0
  • Total fat 18 g
  • Cholesterol 142 mg
  • Saturated fat 8 g
  • Total carbohydrate 1 g
  • Iron 29.0
  • Folate 8.0
  • Calcium 13.0
  • Vitamin A 14.0
  • Vitamin C 12.0


On cutting board and using side of knife, lightly crush peppercorns transfer to small bowl. Add butter, tarragon, lemon juice and 1/4 tsp (1 mL) of the salt mix until smooth. Cover and refrigerate until firm. (Make-ahead: Refrigerate for up to 2 weeks.)

Sprinkle fish inside and out with pepper and remaining salt. Place in greased fish basket or on greased grill over medium-high heat close lid and cook for 7 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, about 8 minutes.

With sharp pointed knife, cut skin at tail from belly to spine run knife along belly between skin and flesh. Pull and roll up skin toward spine dot flesh with butter.

Sunday night we were having company so my wife and I picked up some fresh trout at the farmer’s market in the morning after taking our dog Bailey for a hike.

I have gotten to know one of the fishmongers at the market and Andy always takes great care of me by letting me know what’s fresh and a good buy. That day he recommended the rainbow trout and picked out some beautiful fillets for us.

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Pan Fried Rainbow Trout with Tarragon

There are lots of ways to cook fresh fish filets and many ways to season them to alter their flavor. The way I’m describing here is very basic and very easy to do at home especially if you are not that comfortable with pan frying fish.

I have a few tips that I hope are helpful and encourage you to give this method a try.


For this dish, I used only salt, pepper and some finely minced tarragon. When my youngest daughter grabbed the bunch of fresh tarragon from the refrigerator, I asked her to pull off a leave, crumble it up in her fingers, give it a smell and then take a taste.

She liked the smell but wasn’t thrilled with the taste. Said it tasted like licorice – which it does. When cooked, the flavor mellows and is great with most seafood, chicken and vegetables and is an important ingredient when making Bearnaise sauce.

Cooking Tips

Remove the fish from the refrigerator at least 15 minutes prior to cooking. It is much easier and you’ll get better results if the trout is not cooked directly from the fridge.

Depending on the size and thickness of the rainbow trout, most recipes will tell you to cook approximately 3 minutes per side. Good advice but if you look at a filet of Rainbow trout, you’ll notice one end is much thicker than the other.

So I like to make sure I place the thicker ends on the same side of the pan and then place the pan over the heat so the thicker section is directly over the heat. This way the pan gets hotter right under the thickest part of the fish.

Start with the skin side down and be sure the pan and oil are nice and hot before adding the trout so the skin crisps up nicely.

Rather than timing the fish 3 minutes per side, I like to watch the fish as it’s cooking. You can see it change color on the sides as it is cooking. When it looks like it is between half way and three quarters cooked, flip it over and cook for an additional couple of minutes until done.

It takes a little practice to get the timing right so start off with 3 minutes per side and watch it cook. When you get more comfortable with watching and getting a feel for when it is perfectly cooked, try that method.

I pan fried 6 trout fillets, 2 at a time. When I finished cooking the first 2 fillets, I removed them to a plate and loosely covered with tin foil and let the pan get hot again for a minute before adding the next 2 pieces of trout.

Don’t use dried tarragon. Find some fresh tarragon in your market for this recipe.

We served the Rainbow trout with fresh local seasonal corn and a delicious Arugula Salad with Peaches. I’ll work on posting the recipe for the arugula salad soon.

Recipe Summary

  • cooking spray
  • 1 lemon, zested and halved
  • 3 (4 ounce) fillets rainbow trout
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 1 pinch dried marjoram
  • 1 pinch dried tarragon
  • 1 ½ tablespoons sour cream
  • 2 teaspoons capers
  • 1 pinch dried parsley flakes, or to taste (Optional)

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.

Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.

Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.

Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.

Melt butter in a small saucepan over medium-high heat. Add Dijon mustard stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.

Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

Trout with Tarragon Mustard Sauce

This recipe does not make very good leftovers. Multiplying the recipe requires multiple pans.

2 tsp coarse ground mustard
2 Tbsp low sodium chicken or vegetable broth
1/2 lemon (juiced)
2 tsp maple syrup
1/4 tsp dried tarragon
1/4 tsp salt
fresh ground black pepper (to taste)
2 tsp olive oil
2 4 ounce trout filets
2 Tbsp 2% milk
2 tsp unsalted butter

Mix together the mustard, chicken stock, lemon juice, maple syrup, tarragon, salt and pepper in a small dish.

Place a large non-stick skillet over medium-high heat. Add the olive oil.

When the oil is hot and almost smoking add the trout filets skin side down. Reduce the heat to medium and cook for about 5 minutes. Turn and add the mustard sauce mixture.

Cook for another 2 - 3 minutes. Remove the filets to warm plates.

Add the butter to the sauce and swirl. As it melts add the milk and swirl. Cook for about 45 seconds and serve on top of the trout filets.

Watch the video: ΠΕΣΤΡΟΦΕΣ ΨΗΤΕΣ ΣΤΟΝ ΚΑΡΙΤΣΙΩΤΗ ΠΟΤΑΜΟ - Grilled trouts - ENG subs (September 2021).