Title: Trout in Herb and Cream Sauce (Irish)
Categories: Fish British
Yield: 4 Servings
| 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.