Title: Truite aux amandes (trout with almonds)
 Categories: Seafood
      Yield: 6 Servings
 
      6    Trout, about 8 oz each
      1    Lemon
           Salt and freshly ground
           Pepper
    3/4 c  All-purpose flour
    1/2 lb Unsalted butter
      2 tb Vegetable oil
      6 oz Sliced almonds
      1 tb Chopped parsley
           Parsley for garnish
 
  1.  Clean the trout as you would any roundfish and trim the tails, but
      do not scale the fish (trout have such small scales as to make
      scaling unnecessary. 2. With a small sharp knife, cut a slice off
  the top and bottom of the
      lemon.  Stand the fruit upright on a work surface and, following
  the
      contours of the fruit, use a small paring knife to cut away the
  skin
      and bitter white pith.  Cut crosswise into 6 slices 1/4 inch
  thick;
      set aside. 3. Season the trout, inside and out, with salt and
  pepper. Dip the
      trout in flour to coat completely and shake off the excess. Heat 3
      tablespoons of the butter and 1 tablespoon of oil in a large
  frying
      pan over medium heat.  Add 3 trout and cook until golden brown on
      one side, 5-8 minutes.  Turn and continue cooking until golden
  brown
      and tender when the flesh is pierced with the point of a knife,
      5-8 minutes longer.  Transfer to a platter and cover to keep warm.
      Repeat to cook the 3 remaining trout. 4. Discard the butter and
  oil in the pan.  Heat the remaining 10
      tablespoons butter in the same pan over medium heat. Add the
  almonds
      and saute until golden brown.  Pour over fish. Place 1 slice of
      lemon on each trout.  Sprinkle with chopped parsley. ~--