Instructions: Clean the trout: cut off all of the fins except the tail fin with kitchen or fish scissors. No need to scale the fish, trout have such small scales as to make scaling unnecessary. Rinse the fish under cold running water to remove any dirt or pieces of fin. To gut the fish, make a small incision in the belly just behind the head and pull out the entrails. Pull or cut out the gills. Rinse the fish thoroughly under cold running water and dry well inside and out with paper towels. Trim the tail: it may either be cut straight across, so that it is about 1/2 inch long or it may be trimmed to a V shape. With a heavy knife, cut off the head.

With a sharp knife, cut a slice off the top and bottom of the lemon. Stand the fruit upright on a work surface and, following the contours of the fruit, use a small paring knife to cut away the skin and bitter white pith. Cut crosswise into 6 slices 1/4 inch thick; set aside.

Season the trout, inside and out, with salt and pepper. Dip the trout in flour to coat completely and shake off the excess. Heat 1 1/2 oz. of the butter and 1 Tbsp. of the oil in a large frying pan over medium heat. Add 3 trout and cook for 5-8 minutes, until golden brown on one side. turn and cook for a further 5-8 minutes, until golden brown and tender when the flesh is pierced with the point of a knife. Transfer to a platter and cover with foil to keep warm. Wipe the pan and cook the 3 remaining trout.

Discard the butter and oil in the pan. Heat the remaining butter in the same pan over medium heat. Add the almonds and saute until golden brown. Remove the foil from the trout, and pour the almonds and butter over. Place 1 slice of lemon on each trout. sprinkle with the chopped parsley. Decorate the platter with small bunches of parsley.

Number Of

Servings:serves 6

Preparation Time:about 1 hour

NOTES : Truites aux Amandes -

This recipe is one of the rare French savoury dishes that use almonds. It is a variation of the classic truites meuniere (trout with nut brown butter) - the difference being the almonds. In both recipes the butter and oil used to cook the fish are discarded. and fresh butter is heated until nut brown and poured over the fish. Trout cooked this way is always served whole with lemon, boiled potatoes and freshly chopped parsley.

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