Panfried Trout with Pecan Butter Sauce

Ingredients

• 0.3 teaspoon pepper black
• 1 lb brown trout whole cleaned
• 0.8 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon juice of lemon fresh
• 4 servings garnish: lemon wedges 
• 0.3 cup pecans coarsely chopped
• 1 teaspoon salt 
• 0.5 cup butter unsalted
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• wax paper
• spatula

Directions

1. Preheat oven to 200°F.
2. Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
3. Rinse trout and pat dry.
4. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
5. Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands).
6. Transfer each trout to a plate and keep warm in oven.
7. Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes.
8. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat.
9. Add lemon juice, swirling skillet to incorporate, and spoon over trout.
10. Serve immediately.