Trout In Herb And Cream Sauce (Irish)

Recipe Ingredients

		Rainbow trout - gutted
300		Cream
85		Butter
		Mixture of herbs*

Recipe Instructions

* 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.

Source:
Net

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