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1
If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
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2
For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat.
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3
Add the garlic and thyme and cook them briefly until lightly browned.
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4
Add the cream, bring it to a boil and reduce quickly by half.
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5
Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated.
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6
When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
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7
Heat two large cast-iron skillets over medium-high heat.
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8
Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour.
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9
When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down.
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10
Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish.
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11
You want to cook the fish nearly all the way through on the skin side.
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12
Flip the fish and transfer them to a plate to keep warm in the oven.
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13
Cook the remaining fish.
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14
Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
