Title: Trout in herb & cream sauce (irish)
 Categories: Fish, Irish
      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.