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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 then add wine, parsley, chervil, and tarragon. Divide mixture evenly over each trout fillet. Wrap tightly and place foil packages on a raised rack in a greased baking pan. Bake at 450F
for 15 minutes or until fish flakes easily with a fork. Carefully open packages and gently remove the fillets and toppings. Discard foil and any extra liquid. Remove the racks, discard any liquid
remaining in the baking pan and return the fillets to the pan. Spread 1/4 of sour cream over each trout fillet and sprinkle with buttered bread crumbs. Broil until lightly browned. Serve baked trout with
baked potatoes and your favorite dinner rolls. Serves 4.
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