all the best, John King (jking)

Ingredients:

8 small (5- to 6-ounce) or 4 larger (10- to 12-ounce) trout

Salt and freshly ground black pepper

1 whole head fresh garlic cloves, separated and peeled

1/3 cup butter, plus extra for preparing dish

2 tablespoons fresh lemon juice

1 tablespoon coarsely chopped fresh tarragon leaves

Lemon wedges

Whole sprigs of tarragon

Method:

Clean the trout and wash them well. Cut off the fins close to the body, but leave the tail on. You can also leave the head on if you wish. Dry the fish and sprinkle a little salt and pepper inside each cavity.

Put the garlic cloves in a small saucepan and cover them with lightly salted water. Bring the water to a boil and boil for about 20 minutes, or until the garlic is very tender. Drain the garlic in a fine sieve. Then, using the back of a spoon, push the garlic through the sieve back into the saucepan. Add the butter to the garlic purée and heat the mixture gently just until the butter is melted. Remove the saucepan from the heat and stir in the lemon juice and tarragon.

Butter a shallow baking dish that will just hold the trout comfortably in one layer. Lay the trout side by side in the dish. Pour the garlic-butter mixture evenly over the fish. Bake for 15 to 25 minutes depending on the size of the trout, basting once or twice with the accumulated butter in the dish. (The fish should flake easily when tested with a knife at the thickest part, but do not overcook.)

When the trout are done, use a wide spatula to transfer them to a heated platter or individual plates. Garnish the trout with lemon wedges and a few sprigs of tarragon.

Makes 4 servings. ~ Joan Over