INGREDIENTS
3 TSP. olive oil
4 trout fillets
1/2 tsp. each salt and pepper
Cooking spray
4 TBSP. minced shallots
1/2 cup dry white wine
1/2 cup half and half
2 TBSP. Dijon mustard
2 tsp. chopped fresh tarragon
DIRECTIONS
Heat oil in a large non-stick skillet over medium-high heat.
Sprinkle fish with salt and pepper; add to pan, skin side down.
Cook 4 minutes or until skin is crisp.
Coat fish with cooking spray; turn fish over and cook 1 minute or until desired degree of doneness.
Remove from pan and keep warm.
Reduce heat to medium; coat pan with cooking spray.
Add shallots to pan; saute until tender.
Add wine; cook until reduced by half, whisking constantly.
Add half and half and tarragon; cook until thickened, stirring constantly with whisk. Serve sauce with trout.
Serves 4.
