Trout, Crab and Shrimp in a Lemon Herb Butter Sauce - Riverence Provisions

Ingredients

• 1.5 tablespoons shallots, chopped
• 3/4 cups dry white wine
• 1 lemon, zested and juiced
• 10 tablespoons very cold unsalted butter
• 4 ounces snow crab, cooked
• 4 ounces bay shrimp, cooked
• 1 tablespoon fresh chives, finely chopped
• 2 tablespoon fresh dill, chopped and divided
• Salt and pepper to taste
• 4 5-ounce Riverence Trout Fillets, thawed
• 1 tablespoon olive oil