Herbed Trout With Sour Cream

Recipe Ingredients

4		Trout fillets - (fresh) (4 to 6)
1 tablespoon	15ml	Chopped parsley
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Butter
1/3 cup	78ml	Sour cream
1 tablespoon	15ml	Chopped onion
1		Chervil
1/4 cup	49g / 1.7oz	Soft bread crumbs - buttered
1		Tarragon
		Salt and pepper

Recipe Instructions

Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper. Grease four pieces of heavy aluminum foil. Place a trout fillet on each.

Melt butter and saute onion 2 minutes. Add wine, parsley, chervil and tarragon. Divide mixture evenly over each trout. Wrap tightly and place packages on a raised rack in a greased baking pan.

Bake at 450F for 15 minutes or until fish flakes easily when tested with a fork.

Carefully open packages and gently remove the fillets and topping, allowing the liquid to drain away. Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan. Spread 1/4 of sour cream over each trout fillet and sprinkle with bread crumbs. Broil until lightly browned.

Serve with baked potatoes, broccoli laced with sugar and lemon and your favorite dinner rolls.

Adapted from a recipe in "Canadian Fish... a Good Catch!", Fisheries and Oceans Canada, 1980

Source:
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