Title: Pan-fried trout with sage & almonds
 Categories: Fish, Main dish
      Yield: 4 Servings
 
    1/4 c  Unbleached all-purpose flour
    1/4 c  Sliced almonds
           --(with skins), toasted
      3 tb Dried sage leaves
      1 ts Salt
           Freshly ground pepper to
           -taste
      4    Brook trout (about 1 lb.
           -each)
           -- cleaned,
           -- heads and tails left on
      6 tb Peanut or olive oil
 
  Place the flour, almonds, sage, salt, and pepper in a food processor,
  and process until fine.  Sprinkle the mixture on a plate, and coat
  each trout well with it. Sprinkle the cavities of the fish lightly
  with additional salt and pepper.
  
  Divide the oil between 2 large skillets, and place over medium-high
  heat. Saute the trout turning once, until golden and crisp, about 10
  minutes.