|Ground pepper||To Taste|
|Chopped herbs||3 Tablespoon (Parsley, Thyme And A Little Sage)|
|Grated lemon rind||1 Teaspoon|
|Chablis/White wine||1 Cup (16 tbs)|
|Tomato paste||1 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
Wash and dry and season trout. Place fish in a buttered ovenproof dish. Sprinkle over the chopped herbs and lemon rind. Pour around the wine, dot fish with nobs of butter. Cover with piece of greaseproof paper and cook in a moderate oven 180C (350F) for 15-20 minutes. Drain the trout and arrange on heated serving dish, keep hot. Strain the liquor from the fish into a small pan. Whisk in the blended butter and flour and tomato paste, pour in the cream and cook for 2-3 minutes, stirring. Coat the fish carefully with this sauce. Serves 4.
Note: Trout are excellent cooked in a microwave oven. Follow instructions but cook in microwave for 5-6 minutes, drain and let stand while making sauce until flesh flakes easily when tested with a fork.