New Mexico Panned Rainbow Trout

• 2 rainbow or brown trout
• 2 bay leaves
• 2 sprigs cilantro
• 2 tablespoons butter plus 6 ounces
• 2 shallots, minced
• 1 lemon, thinly sliced
• 2 cups dry white wine
• 1 cup pinon nuts (or use pine nuts)

1. Gut and clean the trout and fill cavities with bay leaves and cilantro.
2. Measure the thickness of the fish and cook 9 minutes to the inch.
3. Melt 2 tablespoons butter in skillet.
4. Sprinkle shallots over bottom of pan.
5. Top with fish and place lemon slices over top of each fish.
6. Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
7. Keeping the lemon, remove the fish to a platter and keep warm.
8. Remove cilantro and bay leaves.
9. Over high heat reduce liquid in pan by half.
10. Add back the cilantro and stir.
11. Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce.
12. Serve with the fish.

trout, bay leaves, cilantro, butter, shallots, lemon, white wine, pinon nuts

Taken from cooking.nytimes.com/recipes/10129 (may not work)