Seasoned Butter
2 TBS butter, room temperature
1 tsp shallots, minced
1 tsp sage, finely chopped
1/4 tsp freshly grated orange zest
1/8 tsp white wine vinegar
1/8 tsp salt

1 cup pecans, toasted and finely chopped
4 trout fillets
salt and pepper
1 egg white, lightly beaten
2 TBS butter
2 TBS olive oil

To make the seasoned butter, mix butter, shalots, sage, orange zest, vinegar, salt and pepper in a bowl until all the ingredients are well incorporated.

Spoon the seasoned butter onto a piece of waxed or parchment, and roll it up into a log. Refrigerate the compound butter in the refrigerator while the trout is cooking.

Put pecans in a shallow bowl. Dry the trout with a paper towel and brush the flesh side with the egg whites. Press the flesh side into the crush pecans and transfer to a platter, pecan side up. Refrigerate for 30 minutes.

Heat butter and oil in a large nonstick skillet over medium high heat. Add fillet pecan side down and sear until the pecans are golden and the fish is just cooked through, about 3 minutes. Turn very gently, as the pecan crust is very delicate and cook another 3 minutes. Transfer to plates.

Divide the seasoned butter into 4 equal parts and top each fillet.