Wine-poached steelhead fillet in dill/parsley cream sauce

Today at the local farmer's market there was a native American gentleman selling Columbia River steelhead, gutted and head off, from the back of his truck, $4/lb. I got the smallest fish he had, at 4 lbs. At home, I boned and skinned it, and put the scraps into simmering water to make cat food and aspic for us two-legged folks for tomorrow lunch.

With the tail halves of both filets -- probably a pound of the filleted meat -- I made this:

cut the fillets in half again across the length of the fish, producing four 1/4-ish lb. portions.

1/2 onion, chop
4 cloves garlic, chop
1/4C butter
melt butter, soften onion/garlic

add
1/4 C of fresh dill
1/4C fresh parsley
pinch cloves
(I'd have added a 1/2" slice of ginger root, but we were out)
1C sake
white pepper to taste

Add fish, cover. In 3 minutes turn fish, cover.
In two more minutes check the fish for done-ness. Go by minutes checking often.

Remove fish to serving plate. Put in barely warm oven.
Add 1C of heavy cream to the pan, let come barely to a boil
Add 3T of tapioca starch, stir energetically.
When it starts to thicken, add 1C heavy cream, bring to steaming (not boiling) kill the flame.
Stir in the juice of one large lemon to incorporate.

Spoon sauce over fish. When you spoon it over the fish, let the onion/garlic herbs sit on top of the fish, and the sauce run off the sides.