Trout With Cream

Preparation:

Preparation: Arrange 4 small washed, dried and gutted trout in a fairly large pan. Cover them with 5 finely sliced onions, season them with salt and pepper and a handful of fresh aromatic herbs of your liking. Pour 2 glasses of dry white wine and 2 glasses of water over the whole thing. Cook them for 15-20 minutes on low heat. Transfer the trout to a hot serving dish. Reduce the cooking broth to half volume, add 1 glass of hot cream, filter and pour over the trout.