Trout in Riesling Sauce

Ingredients

 * 4 nice trout (½ lb each)
 * 7 fluid oz dry riesling (or elbling)
 * 10 fl oz fresh cream
 * 2 oz unsalted butter
 * parsley
 * 3 shallots
 * a pinch of chervil
 * a twig of tarragon
 * chives
 * salt, pepper and paprika

Directions

 * 1) Clean, wash and dry the trout with a cloth.
 * 2) Sprinkle them with salt, pepper and flour.
 * 3) Melt the butter in a pan and fry the trout gently 2 to 3 minutes on each side.
 * 4) Meanwhile butter a stew pan and place the trout in it.
 * 5) Fry the finely chopped herbs in your frying pan, add the dry riesling wine and pour this mixture on the trout in the stew pan.
 * 6) Add the fresh cream, season to taste with pepper, salt and a pinch of paprika and place the stew pan into a hot oven.
 * 7) Cook for 15 to 20 minutes basting the trout occasionally.
 * 8) Take out the trout and put them on a hot plate.
 * 9) Boil your sauce while whisking until thick.
 * 10) Cover the trout with the sauce and serve with boiled potatoes.