Trout In Herbed Cream Sauce

Step 1: Melt butter in a large, heavy skillet over moderate heat.

Step 2: Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.

Step 3: Stir in parsley, chervil, thyme and tarragon.

Step 4: Add wine and mix well.

Step 5: Remove from heat.

Step 6: Sprinkle trout with salt and pepper.

Step 7: Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.

Step 8: Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.

Step 9: Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.

Step 10: Remove fish to a platter and cover with fresh foil to keep warm.

Step 11: Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.

Step 12: Cook until reduced to a thin film that barely covers bottom of pan.

Step 13: Reduce heat to moderate.

Step 14: Stir in cream and any liquid accumulated from the fish.

Step 15: Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.

Step 16: Cover trout with sauce.