Trout with Sweet Corn Sauce Recipe – Sunset Magazine

Name: 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

www.sunset.com

Crisp-skinned trout topped with a creamy sweet corn sauce and tarragon sauté, perfect for summer. Recipe by Jamie Lauren | Sunset Magazine

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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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