4 cleaned trout
Salt
White pepper
Flour
1/4 cup butter
2 T. peanut oil
1/3 cup blanched
(sliced crosswise) almonds
2 tsp. lemon juice
Wipe fish lightly with damp paper towel. Sprinkle both sides with salt and pepper. Coat trout lightly with flour, shaking off excess. Heat 2 tablespoons butter and oil in large skillet over moderately high heat. Add trout. Cook until well-browned, about 3 minutes on each side. Turn carefully, once. In separate skillet sauté almonds in remaining 2 tablespoons butter until lightly browned; stirring occasionally. Stir in lemon juice. Sprinkle almonds lightly with salt; keep mixture warm. Arrange cooked trout in warm serving dish. Spoon almond butter over them.
Benjamin Williams
Longview, TX