ingredients
serves 4
4 trout, gutted, with heads and tails intact
salt and pepper
2 tbsp All purpose flour
1/3 cup butter
2/3 cup flaked almonds
juice of 1/2 lemon, or to taste
1 - 2 tbsp chopped parsley
method
1. Rinse the trout and pat dry with kitchen paper. Dust the fish with seasoned flour to coat lightly. Melt 4 tablespoons of the butter in a large skillet. Fry the trout, two at a time, for 5 - 7 minutes on each side, turning once, until golden on both sides and cooked.
2. Remove the fish from the pan, drain on kitchen paper and put on a warmed platter; keep warm. Wipe out the pan.
3. Melt the remaining butter in the pan and fry the almonds until lightly browned. Add the lemon juice and spoon over the trout.
Scatter with chopped parsley and serve immediately.
