Rainbow Trout With Wine & Tarragon

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

Directions

1. 1

   Cut two large pieces of aluminium foil.

2. 2

   Remove skin with knife.

3. 3

   Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.

4. 4

   Top trouts with remaining onions, tarragon, butter (cut in small pieces).

5. 5

   Pour heavy cream and wine over the trouts.

6. 6

   Season with salt & pepper to taste.

7. 7

   Place second aluminium foil over the prepared trouts and close tightly all around.

8. 8

   Cook for 20 minutes at 350 or over the BBQ.

9. 9

   Unwrap and serve with basmati or jasmin rice.