4 tb Butter

           Splash of dry white wine
      2    Trout filleted

    1/4 c  Fish stock, OR half clam

           Juice, half water
           Salt and fresh pepper
    1/4 c  Macadamia nuts, sliced

      3 tb Heavy cream

           Oil for deep frying
    1/8 ts Tomato sauce

      2 tb Capers

  A very special way a doing trout fillets, inspired by a dish created by
  chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold
  the fillets melt about 3 tablespoons butter and, when almost sizzling, add
  trout.  Saute on one side for about 3-minutes, turn, cover for a minute,
  and then saute the other side. A total of 6-7 minutes should do it.
    Salt and pepper the fish and remove to a warm place, add nuts for a
  moment to the pan to toast, then toss over the trout fillets.
    Meanwhile, in a separate small, sturdy pan, heat enough oil so that a
  small strainer can be lowered into it.
    Let capers drain in the strainer.
    Returning to the trout pan, splash in tablespoon or two of wine, then add
  stock and cream and boil down rapidly, stirring in just a taste of the
  tomato paste and a little more butter. When reduced and slightly thickened,
  spoon this little bit of pan sauce over the fillets.
    Now quickly lower the capers into the almost smoking oil. Let them
  sputter and sizzle a few seconds, then remove the strainer and shake free
  of oil.  Distribute fried capers in neat piles at either end of the fillets
  and serve immediately.