From Backpacker Magazine
Trout with Mustard Sauce
By Kelly Bastone. Serves 3.
1 package McCormick Hollandaise sauce mix
1/4 cup butter or 4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1 tablespoon cooking oil
1 cup water
4 trout fillets
Heat oil in a pan until sizzling. Cook fish until flaky*. To make sauce, fork-whisk water, butter/olive oil, and contents of sauce packet. Add mustard and tarragon and bring to a boil. Pour over trout.
*Yes, you’ll need a pan or pot to make the sauce. Yes, you could just cook the fish in that pan. But it’s still fun to bake on a hot rock. And if you want to skip the pan altogether, you can always mix and serve the sauce cold.
If you want more, check out these other trout recipes.