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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
Units: US | Metric
Serving Size: 1 (52 g)
Servings Per Recipe: 4
The following items or measurements are not included: