Native American Food

1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh ramps or leeks
2 pcs 6 ounce trout fillets
seasoned blue cornmeal for dredging
lemon wedges

In a non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add ramps or leeks.. Remove skillet from heat and transfer mixture with slotted spoon to a bowl. Season trout with salt and pepper and dredge in corn meal, shaking off excess. In the skillet heat remaining tablespoon of butter over moderately high heat until foam subsides and saute trout until done, about 1 minute on each side. Transfer trout to plates and spoon pine nut mixture over it. Serve with lemon wedges