4 Brook trout -- heads removed,

-- boned & butterflied 1 t Salt

1/2 ts Freshly ground pepper -- plus

1/8 ts Freshly ground pepper

2 tb Pernod

2 tb Extra-virgin olive oil

1 sm Shallot -- coarsely chopped

1/4 c Coarsely chopped black

-olives 4 tb Unsalt