Tarragon Trout

Yield:	6 Servings
Categories:	Seafood

2		8-10 oz. trout; with heads o
1/4	c	Water
1/4	c	Olive oil
1/2	tb	Tarragon leaves
1/2	c	White vinegar
1	tb	Dijon mustard
1/2	tb	Shallots; minced
1/4	ts	Salt
1/4	ts	Black pepper

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