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Method :
Put the milk in
one dish and the flour in another. Dip each trout into the milk and then
coat with flour. Shake gently to remove any excess flour. Heat the oil and
125g / 4 oz of the butter in a large, heavy-based frying pan. Add the
trout and cook gently for about 5 minutes on each side until cooked and
golden brown. Take care that the butter does not burn. Remove and place on
a warmed serving dish. Sprinkle with salt and pepper and keep the trout
warm.
Wash the frying
pan and dry it thoroughly. Add the remaining butter and heat gently until
the butter starts to foam. Add the almonds and cook over a moderate heat,
stirring constantly, for about 2 minutes until golden all over. Sprinkle
the almonds and the butter in the pan over the trout and serve
immediately, garnished with lemon quarters and sprinkled with parsley.
Serves 4
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