Brush the margarine over the trout fillets.
Place on a baking sheet directly under a grill for about 5-8 minutes on each side until done.
While the fish is under the grill, prepare your sauce.
In a pan melt the margarine.
Sauté the capers, onion and chives.
Stir in the cream and water, and heat gently until almost boiling.
Stir in the KNORR Classic White Sauce and stir until thickened.
Once fish is cooked, serve with a drizzle of sauce.