Instructions: Poach the fish in court-bouillon for 10 to 12 minutes. Lift out carefully; remove skin and eyes. Keep warm.

Boil the cream until it reduces by half. Whisk in knobs of butter gradually. Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices.

This recipe yields 4 servings.

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