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| 4 | Rainbow trout (about 12 oz each) |
| 4 Teelöffel | Lemon juice or white wine |
| 4 Teelöffel | Melted butter or white wine |
| 1 gross | cloves garlic minced |
| 4 Esslöffel | chives fresh, chopped |
| 4 | Sprigs ( 6 inch each) fresh basil and tarragon |
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Cut 3 or 4 crosswise slashes on both sides of fish. Place each fish on a large piece of foil. Sprinkle cavity of each fish with one-quarter of the lemon juice, butter, garlic and chives; add sprigs of basil and tarragon. Enclose fish completely with foil.
To cook on barbecue: Place wrapped fish on grill over high heat; close lid if using covered barbecue. Cook for 10 to 12 minutes per inch ( 4 to 5 minutes per cm) of stuffed thickness (measured at the thickest part); turn halfway through cooking. Fish is done when flesh becomes opaque and flakes easily.
To oven bake: Place wrapped fish on baking sheet. Bake in 450F oven 20 to 25 minutes.
To serve: If desired, remove head, tail and skin of fish. Discard herbs from cavity. May be served hot or cold. Yield: 4 servings Typed in MMformat by cjhartlin@email. Msn. Com
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