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Trout with Tarragon Mustard Sauce

Servings = 2 | Serving size =4 ounces trout with sauce

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers. Multiplying the recipe requires multiple pans.

Serve with Plain Mashed Potatoes or Mashed Yams

AND

Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

2 tsp	coarse ground mustard
2 Tbsp	low-sodium chicken stock
1/2	lemon (juiced)
2 tsp	maple syrup
1/4 tsp	dried tarragon
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	olive oil
2 4 ounce	trout filets
2 Tbsp	2% milk
2 tsp	unsalted butter

Mix together the mustard, chicken stock, lemon juice, maple syrup, tarragon, salt and pepper in a small dish.

Place a large non-stick skillet over medium-high heat. Add the olive oil.

When the oil is hot and almost smoking add the trout filets skin side down. Reduce the heat to medium and cook for about 5 minutes. Turn and add the mustard sauce mixture.

Cook for another 2 - 3 minutes. Remove the filets to warm plates.

Add the butter to the sauce and swirl. As it melts add the milk and swirl. Cook for about 45 seconds and serve on top of the trout filets.

Nutrition Facts

Serving size: 4 ounces trout with sauce | Servings 2

Calories 275 | Calories from Fat 145

Amount Per Serving (% Daily Value)

Total Fat 16g (25%) | Saturated Fat 5g (23%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 76 mg (25 %) | Sodium 421 mg (18 %)

Total Carbohydrates 7g (2%) | Sugars 5g

Dietary Fiber 0g (1%) | Protein 24g

Vitamin A 18% | Vitamin C 25 % | Calcium 5% | Iron 7%

Vitamin K 3 mcg  | Potassium  488 mg | Magnesium  32 mg