Sauteed Whole Trout with Sage and White Wine

• 4 trout (about 3/4 pound each), cleaned
• 3 tablespoons olive oil
• 5 tablespoons cold butter
• Salt
• Fresh-ground black pepper
• About 36 fresh sage leaves or 1 teaspoon dried sage
• 1/3 cup dry white wine

1. Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels.
2. In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat.
3. Sprinkle the trout with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Put the trout in the pan and cook until golden, about 5 minutes.
5. Turn and cook until golden on the second side and just done, 5 to 10 minutes longer.
6. Remove; wipe out the pan.
7. In the same pan, heat the remaining 1 tablespoon oil over moderately high heat.
8. Add the sage leaves and cook until crisp, about 1 minute.
9. Alternatively, add the dried sage and cook, stirring, for 1 minute.
10. Pour the oil and sage over the fish.
11. Wipe out the pan.
12. Add the wine to the pan.
13. Boil until reduced to approximately 3 tablespoons, 1 to 2 minutes.
14. Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter,1/8 teaspoon salt, and 1/8 teaspoon pepper.
15. Whisk in any accumulated juices and oil from the trout.
16. Pour the sauce around the fish and serve.

trout, olive oil, cold butter, salt, freshground black pepper, sage, white wine

Taken from www.foodandwine.com/recipes/sauteed-whole-trout-with-sage-and-white-wine (may not work)