Trout In Chablis Cream


4 trout, salt, pepper, 4 small onions,40gr butter, 2 dl dry chablis, 2 1/2 dl cream, 1 tbsp minced dill.


Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375°F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary.


Serve sauce separatly

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