Pumpkin-Crusted Trout
   
1 egg white 
1/2 tsp. grated lemon peel 
1/4 tsp. salt 
1/4 cup tarragon 
1/8 tsp. ground mustard 
1/8 tsp. fresh ground black pepper  
2 ounces dried pumpkin seeds 
2 tsps. grapeseed oil 
2 4 ounce trout filets 
juice of 1/2 lemon 
   
  Preheat the oven to 400 degrees. Place a large skillet in the oven.
Whisk together the egg white, lemon peel, salt, tarragon, ground
mustard and black pepper.

Place the pumpkin seeds in a mini chopper and chop until the seeds
are broken into small pieces. This should take only about 5 to 8
pulses. Alternatively, you can place the seeds in a zipper bag and
crush them using a rolling pin.  When the pan is hot, dredge the
flesh side of the fish in the egg white mixture. Then dredge in the
pumpkin seeds. Coat only one side of the trout. 

Place the grapeseed oil in the hot pan, swirling to coat the bottom
of the skillet well. Place the trout, coated side down, in the pan.
Cook for 8 minutes and add the lemon juice to the pan. Cook for 2 to
4 minutes more and serve. 

Makes 2 servings.