Title: Trout with cream & honey sauce (irish)
 Categories: Fish
      Yield: 4 Servings
 
    250 g  Trout
      1 ts Honey
     50 g  Butter
     50 g  Whole almonds, skinned
      4 tb Fresh heavy cream
      1 tb Lemon juice
    100 g  Flour (seasoned to taste)
    300 ml Milk (to soak trout in)
 
  Chop the almonds finely.  Prepare the fish, wash and dry and then
  soak in milk for 5-10 minutes.  Toss in seasoned four. Melt half the
  butter in the frying pan, and fry the fish for 5-7 minutes on each
  side. Make the sauce by melting the rest of the butter, adding the
  chopped almonds. Saute for a few minutes. Then add the honey and
  lemon juice; bring carefully to simmering point, and add the cream
  last, making sure the temperature is fairly low so it won't curdle.
  Pour over the fried fish, and serve garnished with lemon.