The garnish of fried sage leaves makes a delectable crisp treat, but of course the trout is still good without it. You can usually sauté four small trout at the same time in a large frying pan, but if they're crowded, cook the fish in two pans or two batches. More Amazing Seafood Recipes
Test-Kitchen Tip For a creamy emulsified butter sauce, don't just put the butter in the pan and let it melt; instead, stick a whisk in the cold butter and stir it around the bottom of the pan over the lowest possible heat. This way, the butter just softens into a sauce instead of melting into a puddle.
Farm-raised trout are mild, so a Pinot Grigio or Pinot Bianco from northeastern Italy will make a superb accompaniment. A gamier wild fish can use a stronger wine such as a chardonnay.