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2 small trout, gutted, washed and dried with paper towels.
4 tablespoons butter handful of fresh tarragon leaves
Salt and pepper to taste Juice of one lemon

In a frying pan large enough to hold both fish, melt butter and heat until nut brown in color.
Watch it carefully so it doesn't 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 4 to 5 minutes or until springy when touched and the fork shows the 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 filets on plates and divide sauce from pan. Serves two.



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