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