Trout Amandine

Course : Fish
Serves: 4
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4 medium or 8-small trout
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
6 tablespoons butter or margarine
4 tablespoons blanched slivered almonds
3 tablespoons lemon juice

Preparation / Directions:

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.

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