Recipe - Pan-Fried Pork Chops With Homemade Applesauce

4 Rainbow trout (abt 12 oz
ea); whole, and
Butterflied; skin on, bones
removed
(ask your fish dealer to do
this for you)
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Olive oil
2 tablespoon Butter
One half pt Cherry tomatoes; washed, cut
Through the center in two
2 tablespoon Chopped fresh tarragon

Wash the trout in cold water and pat dry to remove any tiny stray bones.
Season the trout with salt and pepper, heat the olive oil in a large saute
pan over medium heat and cook the fish skinside down. Cook the trout in
batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before
turning with a spatula to cook the flesh side. Cook for an additional 2 to
3 minutes or until fully cooked but be careful of overcooking as the fish
are thin and cook quickly. As the trout are finishing, add the butter to
the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes,
add the tarragon and remove from the heat. Serve immediately with
fiddlehead ferns. This recipe yields 4