Trout in Chablis Cream recipe

Ingredients:
4 Trout.
Salt.
Pepper.
4 small Onions.
40g Butter.
2 dl dry Chablis.
2 1/2 dl Cream.
1 tbsp minced Dill.

Procedures:
Clean trout, put them in a buttered backingpan, dice onions add over trout and cover with some flakes of butter.

Add chablis and bake in 375F preheated oven for
25 min.

Remove trout, place them on plates and keep warm.

Pour remaining liquid from baking pan into a saucepan.

Add cream and reduce liquid to half.

Flavour with herbs.

Add salt and pepper if necesary.

Notes:
Serve sauce separatly.