Trout fillets in a creamy herb sauce

ingredient

• 4 fillets of rainbow trout, 180 g (6 oz) each
• 125 mL (1/2 cup) water
• 175 mL (3/4 cup) dry white wine
• 5 mL (1 teaspoon) butter
• 60 mL (1/4 cup) onion, finely chopped
• 15 mL (1 tablespoon) white wine vinegar
• 125 mL (1/2 cup) cream cheese
• 15 mL (1 tablespoon) fresh chives, chopped
• 15 mL (1 tablespoon) fresh parsley, chopped
• 2 mL (1/2 teaspoon) dried tarragon
• Salt and pepper to taste

Preparation

1. Arrange the fillets in a microwave dish. Season with salt and pepper, to taste. Pour the water and 125 mL (1/2 cup) white wine over the fish. Cover with plastic wrap, leaving a vent in the corner to allow the steam to escape.
2. Cook at maximum intensity for approximately 7 minutes or until the fish breaks apart easily with a fork. Let sit for 2 minutes before removing from the microwave oven.
3. In the meantime, heat the butter over medium-high heat in a small saucepan. Sauté the onion for about 2 minutes or until it becomes translucent. Add the remaining wine and the vinegar. Reduce the heat to medium-low.
4. Incorporate the cream cheese, stirring constantly with a whisk until the sauce attains a thick consistency. Add the herbs just before serving. Serve with asparagus and with rice sprinkled with grilled almonds.