Trout in Puff Pastry

Name: Trout in Puff Pastry
Ingredients: 12 (4-ounce) trout fillets, skin removed or 6 whole trout, cleaned, scaled, filleted and skinned; Salt; Freshly ground black pepper; 2 tablespoons chopped fresh tarragon leaves; 1 pound fresh pike fillets, skin removed; 2 eggs; 2 1/2 cups heavy cream; 2 pounds puff pastry; Chive Butter Sauce, recipe follows; 4 shallots, minced; 1/2 bunch tarragon, cleaned and leaves chopped; 1 cup white wine; 1/4 teaspoon chopped fresh thyme leaves; 1 cup heavy cream; 3/4 pound butter; 1 lemon, juiced; Salt and pepper; 2 bunches chives, minced