Prepare a foil pouch for trout using 3 large sheets of foil on a baking sheet. Join 2 sheets together by forming a seam lengthwise. Fold seams over tightly to prevent any leakage. Lay the third sheet of foil over the seam.

Dot foil with 1 tbsp. butter. Layer with vegetables, seasonings, then trout. Before adding wine, carefully bring edges of foil toward the center, forming a pouch. Add the wine and seal pouch tightly by folding over edges. Place in a baking dish and bake 30 minutes in a 400°F oven. Remove trout from oven, let cool slightly. Carefully lift trout onto a large serving platter. Reserve the cooking liquid and vegetables. Keep trout warm.

In small saucepan, over medium heat, mix flour and butter together to form a paste. Add reserved cooking liquid and vegetables, then cream. Stir constantly until sauce comes to a boil and is thickened. Pour sauce over trout and serve. Serves 2.