- 6 small whole trouts [with heads and tails] or 6 trout fillets
- Cold milk for soaking
- Seasoned flour [salt and pepper]
- 8 tablespoons [120 ml] butter or 4 tablespoons [60 ml] butter + 2 ounces [60 ml] oil
Sauce
- 6 tablespoons [90 ml] butter
- 1 1/2 cups [375 ml] sliced blanched almonds
- 1/4 cup [60 ml] fresh lemon juice
- Parsley
- Salt and pepper
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- Soak whole trouts or fillets in cold milk for approximately 10 minutes.
- Drain, flour and shake fish.
- Melt butter in a heavy bottom frypan; fry whole trouts or fillets, a few at a time.
- Depending on size, cook for approximately 5 minutes on each side, until done, golden and crisp.
- Transfer fish to a serving platter and keep hot; reserve frypan to preapre sauce.
Sauce
- In the same frypan, melt butter and lightly brown almonds.
- Add lemon juice and parsley; salt and pepper to taste.
- Simmer over low heat to reduce a little.
- Serve over fish.
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