Irish Speckled Trout in Herbed Cream

[Albert Wright]

Here?s another Irish trout recipe I use from time to time.

You will need
4 small trout ? (if I?m lucky enough to catch a big trout when spinning for salmon on the Don I fillet, slice and use that, but please don?t tell the local fish police)
300ml  single cream
85g butter
Fresh herbs - dill, watercress, chives, basil, parsley,  etc: chopped fine

Method
Poach the fish in a wide shallow pan for 10 minutes or so. Gently lift them / it out then remove the skin and the eyes if it?s not a large filleted trout you are using . Keep the fish warm.
Simmer the cream slowly on a low heat until it reduces by half. Whisk in the butter  a spoonful at a time.
Just before serving, add the herbs to the sauce and stir gently. Pour the sauce into a serving dish keep back a little. Arrange the fish on top of the sauce and then dribble the remaining sauce over them. Serve straight away  garnished with lemon slices. Lovely!