Sauteed Open Faced Trout

• 4 each trout gutted, boned, seasoned with salt and pepper
• 2 teaspoons butter
• 2 teaspoons olive oil
• 2 tablespoons butter
• 1 each shallots peeled and minced
• 1 clove garlic peeled and minced
• 1/2 each lemon peeled, segmented, flesh minced
• 1/4 cup white wine
• 1 tablespoon chervil chopped
• 2 teaspoons chives chopped
• 2 teaspoons thyme chopped

1. For the fish: In a large skillet at very high heat, melt butter and oil together.
2. When the butter starts to brown, add the fish flesh side down, open face.
3. Cook for 1 1/2 minutes on each side and then remove to a plate.
4. Keep warm.
5. For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.
6. Finally add herbs and season with salt and pepper.
7. Pour sauce equally over the trout and serve.

trout, butter, olive oil, butter, shallots, clove garlic, lemon, white wine, chervil, chives, thyme

Taken from recipeland.com/recipe/v/sauteed-open-faced-trout-32401 (may not work)