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" Recipe courtesy of David Pasternack TROUT ALMOST AMANDINE WITH PISTACHIOS SERVES 4 3 tablespoons unsalted butter, melted  3 tablespoons extra-virgin olive oil 1/2 cup pistachios, shelled and crushed 4 6-ounce boneless trout fillets Sea salt Freshly ground black pepper 2 lemons, sliced 1/4-inch thick 1. Preheat the broiler.  2. Combine the butter and olive oil in a wide shallow bowl. Place the crushed pistachios in another wide shallow bowl. 3. Season the trout fillets with salt and pepper. Slide the fillets through the butter-oil mixture, then press the flesh side down into the pistachios. Place the fillets, skin side down, on a baking sheet, and top each with two or three lemon slices. 4. Broil the fish for 6 to 8 minutes, until the nuts are golden brown and the fish has begun to flake. Serve immediately, with the bubbling butter and oil spooned over. DEVON MAKES THE TROUT Trout Almost Amandine: Which is to say, with pistachios. It&amp;#039;s sort of a conceit and not a bad one. Trout with saut\u00E9ed almonds is a classic that I don&amp;#039;t think needs improving on. There is something about how dry almonds are that makes pairing them with browned butter perfect. Pistachios have more oil in them and don&amp;#039;t seem to need the butter as much. That said, the green pistachios are a refreshing idea, and this makes an attractive and very easy dinner. Pasternack says any trout will do for this dish, but his preference is for golden trout, because he loves the color of the flesh. I&amp;#039;m assuming, since he is so passionate about fish, fishing, and fishermen, that he is using wild trout. If you have ever had one saut\u00E9ed in butter over a campfire, you know how sublime a meal it can be. I followed the recipe and used half olive oil and half butter, but I think, because the fish and the nuts both have such a delicate flavor, that all butter would have been better. My biggest problem is finding flavor in the trout available to me. My fishmonger only carries farm-raised trout, which at best has no flavor and at worst tastes like fish emulsion. Knowing a fisherman would be a real advantage here. "^^<http://www.w3.org/2001/XMLSchema#string>
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