Sauteed Trout(With Fresh Tarragon) - cooking recipe

Ingredients

2 small brook trout, gutted, washed and dried with paper towels
4 Tbsp. butter
fresh tarragon leaves (generous handful)
salt and pepper to taste
juice of 1 lemon

Preparation

In a frying pan large enough to hold both fish, melt butter until nut brown in color (carefully watch so it does not burn). Add fish, tarragon, seasonings and lemon juice and cook on one side for about 3 1/2 minutes.
Turn trout gently with 2 wooden spatulas and continue to cook for about 4 to 5 minutes or until springy when touched and fork shows flesh is flaky.
Remove trout from pan and insert a sharp knife at the back of the trout's head, run knife along the back and underside and the whole bone will be exposed.
Lift tail and it will come off intact with the head. Place fillets on plates and divide sauce from pan.
Serves 2.