Preparation / Directions:
Dredge the trout in the flour until well coated. Heat the oil in a large fry pan and sauté the fish for 5 minutes on each side over medium heat.
In another pan, melt the butter and sauté the almonds until they are light brown. Remove from the heat and set aside.
To the fish, add the wine, lemon juice and pearl onions and cook over low heat for a few minutes.
Test to see if the fish is done by inserting a knife along the backbone. If the flesh comes away easily it is done. Remove the fish to serving platter.
Season the sauce with salt and pepper and pour over the fish. Sprinkle with almonds and serve immediately.
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