2 whole (10 ounce) trout, pan-dressed salt and pepper to taste 1/4 cup all-purpose flour 4 tablespoons butter 1/2 cup blanched slivered almonds 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley, for garnish 8 slices lemon, for garnish Directions 1 Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour. 2 Heat 2 tablespoons butter in 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. 3 Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. 4 Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
