Preparation / Directions:
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. Add wine,
parsley, chervil and tarragon. Divide mixture evenly over each trout.
Wrap tightly and place packages on a raised rack in a greased baking
pan. Bake at 450 for 15 minutes or until fish flakes easily when
tested with a fork. Carefully open packages and gently remove the
fillets and topping, allowing the liquid to drain away. 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 bread crumbs. Broil until lightly browned.
Serve with baked potatoes, broccoli laced with sugar and lemon and
your favorite dinner rolls.