The Honorable Daniel P. Moynihan

former United States Senator, New York

Specialty Recipe

Sauteed Trout With Fresh Tarragon

Ingredients

2 small brook trout (gutted, washed, and dried with paper towels)

4 Tablespoons butter

Fresh tarragon leaves (generous handful) roughly cut

Salt and pepper to taste

Juice of 1 lemon

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.

Serves: 2.

• Back to Congress Cooks! Index
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
New York Lodging Directory ... North America Lodging Directory
New York Vacation Rentals ... North America Vacation Rentals ... Virtual Cities