In article >,
"James Silverton" > wrote:

> Grilling is a non-Winter activity for me but I find that whole trout
> cooks very well in the oven broiler. I cook it until the skin browns and
> blisters on each side. I usually find that a sprig of tarragon or some
> thin lemon slices inside produce a good result. Actually, tarragon
> vinegar also works in default of fresh tarragon.

I may have to try making some tarragon vinegar. I'd probably use red
wine vinegar to do it, or apple cider.
--
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