6 trout
Salt and pepper
1 c. Muscadet or dry white wine
1/3 c. butter
1 c. drained sliced mushrooms
2 shallots or chopped green onions
1/3 c. flour
1 c. heavy cream

Place trout or other fish in a greased shallow baking pan, side by side in single layer. Sprinkle with salt and pepper and pour wine over the fish. Bake in 350 degree oven for 30 minutes, until fish flakes. Place trout on a serving platter and keep warm. Pour pan juices into a measuring cup until you have one cup.

Heat butter in saucepan and saute mushrooms and shallots for 2 minutes. Stir in flour. Gradually stir in fish juice and heavy cream. Stir over low heat until sauce bubbles and thickens. Season to taste with salt and pepper. Pour sauce over trout and serve garnished with parsley sprigs.