Broiled Rainbow Trout with Cream
Preparation: 5 min. Cooking: 15 min.
Total: 20 min.
- 4 rainbow trout, cleaned, with head and tail left on
- 2 Tbsp vegetable oil
- 3/4 cup heavy cream, hot
- 1 tsp dried tarragon, crumbled or 1 Tbsp fresh, chopped
- 1 Tbsp parsley, chopped
Turn on broiler. Sprinkle cavity of fish with salt and pepper to taste. Rub outside with oil. Arrange fish skin side up in a shallow baking pan and broil 5 in. from heat source 3 minutes. Carefully turn and broil 3 minutes. Combine tarragon and hot cream and pour over fish. Broil another 3-5 minutes, occasionally spooning cream over fish until cooked through. Serve sprinkled with parsley.