Trout In Herb And Cream Sauce (Irish)

Course : Fish
Serves: 4
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4 fillets rainbow trout -- gutted
300 milliliter cream
85 grams butter
1 bunch mixture of herbs*

Preparation / Directions:

* 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.

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