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1
In a medium skillet, heat 1 tablespoon of the oil.
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2
Add the garlic and cook over moderately high heat until fragrant, about 30 seconds.
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3
Add the wine and boil until reduced by half, about 1 minute.
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4
Add the chicken stock and boil until reduced by half again, about 1 minute.
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5
Remove the skillet from the heat and whisk in the cold butter, 1 tablespoon at a time.
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6
In another medium skillet, heat 3 tablespoons of the oil.
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7
Add the shiitake caps and cook over moderate heat, stirring occasionally, until browned, about 5 minutes.
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8
Stir in the sesame seeds and cook, stirring frequently, until lightly browned, about 1 minute.
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9
Season the shiitake with salt and pepper and remove the skillet from the heat.
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10
On a plate, toss the pumpkin seeds with 1/2 teaspoon of salt and the cayenne.
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11
Press the boned side of the trout fillets into the pumpkin seeds to coat.
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12
In a large nonstick skillet, heat the remaining 2 tablespoons of oil.
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13
Add the trout fillets, crusted side down, and cook over moderately high heat until browned, about 2 minutes.
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14
Turn the fillets and cook until the fish is just white throughout and the skin is crisp, about 3 minutes.
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15
Transfer the fillets to plates.
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16
Add the scallions, tomato, cilantro and lime juice to the sauce and rewarm over moderately high heat, stirring; do not let it boil.
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17
Spoon the sauteed shiitake and the sauce over the trout and serve.
