Trout With Pine Nuts

• 4 for dredging the fillets
• 1/4 cup clarfied butter10 ounce trout fillets
• white pepper to taste
• flour (procedure follows) or 1/4 cup safflower oil
• 1 stick unsalted butter melted
• 1/2 cup pine nuts toasted lightly
• 2 tablespoons dry white wine
• 1 tablespoon minced fresh chives
• 1/4 teaspoon minced fresh thyme leaves or a pinch of crumbled dried
• 1 tablespoon minced fresh parsley leaves
• 2 teaspoons fresh lemon juice or to taste

1. Season the fillets with the white pepper and salt and dredge them in flour, shaking off the excess. In a large skillet heat the clarified butter over moderately high heat until it is hot but not smoking and in it saute the fillets, skin sides up for 2 minutes. Turn the fillets saute them for 2 minutes more or until they just flake and transfer them to 4 heated plates.
2. To the skillet add the melted butter and the pine nuts and cook the mixture over moderate heat swirling it until the butter begins to brown. Remove the skillet from the heat, stir in the wine the chives the thyme the parsley the lemon juice and salt to taste and spoon the sauce over the fillets.

trout, white pepper, flour, butter, nuts, white wine, fresh chives, thyme, parsley, lemon juice

Taken from www.epicurious.com/recipes/member/views/trout-with-pine-nuts-50093646 (may not work)