Truite A La Creme Zugoise (Trout In Herbed Cream Sauce) - cooking recipe

Ingredients

4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon dried chervil, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dried tarragon, crumbled
1 1/2 cups dry white wine
8 (4 ounce) trout fillets, skin on, patted dry
1 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
2 cups heavy cream

Preparation

Melt butter in a large, heavy skillet over moderate heat.
Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
Stir in parsley, chervil, thyme and tarragon.
Add wine and mix well.
Remove from heat.
Sprinkle trout with salt and pepper.
Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
Remove fish to a platter and cover with fresh foil to keep warm.
Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
Cook until reduced to a thin film that barely covers bottom of pan.
Reduce heat to moderate.
Stir in cream and any liquid accumulated from the fish.
Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
Cover trout with sauce.