Trout Amandine
2 trout fillets
1/2 C. flour
3 Tbsp. butter or margarine
1/4 C. flaked or slivered blanched almonds
Juice of 1 lemon (2 Tbsp. or more)
Lemon wedges
Parsley
Dip fillets in flour.
Saute fish in butter until golden brown, about 2-3 minutes per side.
Remove trout to a heated plate and put in warm oven.
Add almonds and lemon juice to butter remaining in pan.
Stir almonds until they are hot, and serve trout sprinkled with almonds. Garnish with lemon wedges.