Trout in Herb and Cream Sauce
Poach the fish in court-bouillon for 10 to 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.