Pan-Steamed Steelhead Trout Fillets in Noisette Butter

This recipe is dedicated to Debra and Greg Murphy, but it will please all the West Coast fishermen and partners who cook the steelheads coming from all the rivers running into the Pacific. The beautiful ivory-colored midwestern and eastern lake trout fillets sold in northeastern fish stores or the shad fillets of the Mid-Atlantic states will do just as well. Sorrel is now available on a regular basis in the herb section of most food stores.