4 trout, ready to cook
1/2 c. dry white wine
2 tbsp. water
1 tbsp. finely chopped onion
1 lemon, thinly sliced
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh tarragon
1/2 c. whipping cream
Salt
Freshly ground pepper

Place trout in a large skillet with a lid. Add wine, water, onion, lemon and 1/2 of parsley and tarragon. Bring to a simmer. Cover and poach 10-12 minutes or until trout tests done.

Remove trout and lemon slices; arrange decoratively on a warmed serving plate; keep warm. Add cream to skillet; increase heat. Cook, until thickened, stirring constantly; season with salt and pepper. Spoon sauce over trout. Sprinkle with remaining parsley and tarragon.

Makes 4 servings.