Trout in Herb and Cream Sauce

         Yield: 4 Servings
Categories: Seafood, Irish

4 x Rainbow trout, gutted 300 ml Cream 85 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.