Rainbow Trout With Wine & Tarragon - cooking recipe

Ingredients

2 rainbow trout fillets (preferrably skin removed)
2 large onions, sliced
2 tablespoons heavy cream
2 tablespoons butter
2 tablespoons white wine
1 tablespoon tarragon or 2 tablespoons fresh tarragon
salt
pepper

Preparation

Cut two large pieces of aluminium foil.
Remove skin with knife.
Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
Top trouts with remaining onions, tarragon, butter (cut in small pieces).
Pour heavy cream and wine over the trouts.
Season with salt & pepper to taste.
Place second aluminium foil over the prepared trouts and close tightly all around.
Cook for 20 minutes at 350 or over the BBQ.
Unwrap and serve with basmati or jasmin rice.