4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 cup all-purpose flour
3 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
2 tablespoons white wine
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
1/4 cup large chopped pecans
Freshly ground pepper
Preheat oven to warm about 200 degrees. Season the trout fillets with salt. Lightly dredge the trout in the flour, shaking off any excess. Set a 10 inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, two at a time and cook for 2.5 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and put in oven while cooking the remaining fillets.
Once the fish are cooked, return the skillet to the stove top and set on medium heat. Add the butter to the pan and once melted, add the shoots and pecans. As they cook, and the butter stops foaming, about30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15-20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top of the fish. Serve immediately.
Recipe courtesy of Chef Gene Briggs — Blue Restaurant in Charlotte, NC