Trout with tarragon and cream sauce

4 servings

Ingredients

Quantity Ingredient
4 Trout - cleaned
¼ pint Dry white wine; (150ml)
1½ teaspoon Schwartz Tarragon
1 teaspoon Schwartz Parsley
4 Thin slices lemon
Schwartz Ground Black Pepper
Salt
¼ pint Double cream; (150ml)

Directions

Place the trout in a large pan with the wine, Tarragon, Parsley, lemon slices, Pepper and salt. Cover and simmer gently for 10-15 minutes. Remove the fish and keep warm. Discard the slices of lemon and bring the liquid to the boil to reduce a little. Stir in the cream and reheat. Pour over the fish and serve.

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