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.