Recipe - Herbed Trout With Sour Cream

4 46 oz. trout fillets; (fres
1 tablespoon Chopped parsley
One fourth cup Dry white wine
2 tablespoon Butter
1/3 cup Sour cream
1 tablespoon Chopped onion
1 pn Chervil
One fourth cup Soft bread crumbs; buttered
1 pn Tarragon
Salt and pepper

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 450 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 One fourth 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.

Serves 4

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

Recipes sent to me from Bill, wight@odc.net