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Sauteed Trout With Fresh Tarragon
In a frying pan large enough to hold both fish, melt butter until nut brown in color (carefully watch so it does not burn), add fish, tarragon, seasonings, and lemon juice and cook on one side for about 3-1/2 minutes. Turn trout gently with two wooden spatulas and continue to cook for about 4 to 5 minutes or until springy when touched and fork shows flesh is flaky.
Remove fish from pan and insert a sharp knife at the back of the trout's head. Run knife along the back and underside and the whole bone will be exposed; lift tail and it will come off intact with the head. Place fillets on plates and divide sauce from pan.
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