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    You are in: Home / Recipes / Steelhead Trout With a Creamy Tarragon Sauce Recipe
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    Steelhead Trout With a Creamy Tarragon Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Trinkets's Note:

    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

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    Units: US | Metric


    1. 1
      Preheat the oven to 450 degrees.
    2. 2
      Place a large broiler pan in the oven and let that heat.
    3. 3
      Lightly oil the skin of the trout.
    4. 4
      Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
    5. 5
      Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
    6. 6
      Spread on the meat of the trout.
    7. 7
      Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
    8. 8

    Ratings & Reviews:

    • on January 19, 2013


      This is an AMAZING recipe: quick, easy, delicious! I think you could easily adapt it to almost any fish. I never had trout, but this is even more delicious than salmon.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Steelhead Trout With a Creamy Tarragon Sauce

    Serving Size: 1 (52 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.4
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 1.5 g
    Cholesterol 7.6 mg
    Sodium 386.1 mg
    Total Carbohydrate 10.3 g
    Dietary Fiber 0.7 g
    Sugars 2.4 g
    Protein 1.7 g

    The following items or measurements are not included:

    steelhead fillet

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