Truites au beurre de poivre vert

Mix the ground peppercorns with the lemon zest. Add to the softened butter and blend well. Shape the butter into a tube form and cover with plastic wrap and place in the freezer (if to be used immediately). If not, place in the refrigerator for at least two hours. Sprinkle trout with flour. Heat 1 tbsp. of butter (the unseasoned butter) and 1 tbsp. of oil in each of two skillets. Place two trout in each skillet and cook over medium high heat for 6-8 minutes. Season with salt. Slice the green peppercorn butter into rounds and place several slices on top of each trout and serve immediately.