Preparation:
Clean trout and pat dry. Season flour with salt and pepper. Dip trout in milk, then roll in seasoned flour.
Melt 4 tablespoons butter in a skillet over medium heat. Add trout and fry until brown, about 7 minutes per side or until trout flakes with a fork. Remove trout to a warm platter and keep warm.
Melt remaining butter and brown almonds evenly by shaking the skillet over medium heat. Stir in lemon juice and immediately pour over warm trout. |
