Trout in their own juice

The trout should be cleaned, gutted, rinsed well and salted. Grease the pan with butter, sprinkle with tarragon and put the trout in 1-2 layers. Put pieces of oil on the fish, pour in some water and let on a low heat under a lid for up to 20 minutes. Put the fish on a dish, pour over the liquid remaining in the pan and garnish with slices of lemon and tarragon greens.