Trout with Sweet Corn Sauce Recipe – Sunset Magazine

Ingredients

• 1 1/4 cups fresh corn kernels (from 2 or 3 ears)
• 1 tablespoon butter
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon whipping cream
• About 1/2 tsp. kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 large whole trout (12 oz.), butterflied, with backbone, pin bones, and head removed
• 2 tablespoons olive oil
• 1 tablespoon coarsely chopped fresh tarragon, plus 2 tbsp. whole tarragon leaves