Herb-Stuffed Trout

• 4 trout
• 1 cup fresh bread crumbs
• 1/4 cup fresh tarragon, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• Coarse salt and freshly ground pepper
• 3 shallots, minced
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 tablespoon tarragon leaves to garnish

1. Preheat oven to 375 degrees.
2. Dry the trout inside and out with paper towels.
3. In a bowl, mix together the bread crumbs, tarragon, chives and parsley.
4. Season and stuff into the trout cavities.
5. Secure closed with toothpicks and place in a greased flame-proof baking dish.
6. Brush with olive oil and bake for 10 minutes.
7. Remove to a warm serving platter.
8. Pour to a warm serving platter.
9. Pour the wine into the baking dish and bring to boil over high heat.
10. Scrape up the cooking juices and pour over the fish.
11. Garnish with tarragon and serve

trout, bread crumbs, fresh tarragon, fresh chives, fresh parsley, salt, shallots, olive oil, white wine, tarragon

Taken from cooking.nytimes.com/recipes/6831 (may not work)