Recipe - Tarragon Trout

2 810 oz. trout; with heads o
One fourth cup Water
One fourth cup Olive oil
One half tablespoon Tarragon leaves
One half cup White vinegar
1 tablespoon Dijon mustard
One half tablespoon Shallots; minced
One fourth teaspoon Salt
One fourth teaspoon Black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil.
Cool, and add the remaining ingredients. Pour the marinade over the trout.
Refrigerate for 34 hours. Cook the trout on a charcoal grill for 3 to 4
minutes brushing occasionally with marinade.

Serves 6.

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