1. Preheat the oven to 450 degrees. Stuff the trout with salt, pepper, lemon slices, thyme, and rosemary, and set aside.
2. Heat the clarified butter until almost smoking in a large sauté pan, and gently place the trout in the pan. Once browned, flip the trout and place the pan in the oven for 10 minutes.
3. Remove the pan from the oven, and place over medium heat. Drop in the garlic, red pepper flakes, and thyme and swirl in the cold butter. The butter will foam. For 1 minute, spoon the butter over the trout, then allow the trout to sit for a moment.
4. Serve the trout over pearled barley salad. Drizzle with oil and lemon juice and chopped herbs.