Filet of Lake Trout with Bercy Butter

1/2 cup soft butter.
2 tbl spns white wine.
1/2 clove garlic finely minced.
1 green onion diced very fine.
dash of cayenne.
4 [8 oz] trout filets.
4 tbl spns melted butter.
salt and pepper.
paprika.
to the 1/2 cup soft butter add white wine,garlic,green onion and cayenne. Mix thoroughly to form Bercy butter. Let this stand for 15 mins before using.[can be refridgerated for an extended period of time]. Brush filets with melted plain butter. Season with salt and pepper. Dust with paprika.Place under broiler cook until done turning once. Remove from heat and top with Bercy butter. enjoy.