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.