TROUT IN HERB & CREAM SAUCE (IRISH)

• 4 x Rainbow trout, gutted
• 3 0 0 ml Cream
• 8 5 g Butter
• Mixture of herbs*

* Finely chopped parsley, chives, basil, watercress, etc etc. 

Poach the fish in court-bouillon for 10-12 minutes. Lift out

carefully: remove skin and eyes.Keep warm. Boil the cream until it

reduces by half. Whisk in knobs of butter gradually. Finally, add in

finely chopped herbs. Pour the sauce into a serving dish and arrange

the fish on top. Serve at once, garnished with lemon slices.