2 whole trout, pan ready
Salt and pepper to taste
1/4 cup all-purpose flour
4 Tbsp butter
1/2 cup almonds, blanched and slivered
2 Tbsp lemon juice
1 Tbsp fresh parsley, chopped for garnish
8 slices lemon, for garnish
Rinse and pat trout dry. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Heat 2 tablespoons of butter in a large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm. Wipe out pan and add 2 tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
Allergy Warning: Contains milk and fish and other nuts