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.