Dredge trout in seasoned flour, then egg. Coat with pecans. In a saute pan, add clarified butter and olive oil. Put trout in pan over medium heat. Cook on each side 3-4 minutes.
Remove trout and pour out excess oil. In pan, add wine, onion, mustard and heavy cream. Reduce heat until thick. Add the softened butter, stir until melted. Add salt and pepper to taste. Serve over fish.