Fishing trout

Wash and gut the fish, do not need to be cleaned. Pour pre-washed small river pebbles into a saucepan, pour water so as to cover the pebbles, put the saucepan on the heat and bring to a boil. Then salt the water, put the trout in 1-2 layers. Let the fish in, tightly covered, on a low heat until tender (about 20 minutes). Serve hot with spring onions and tarragon.