June   :   Trout with almonds

4 rainbow trout, cleaned but with the heads left on - 2 level tablespoons plain flour seasoned with salt and pepper - 3 oz butter (6 tablespoons) - 1 tablespoon corn oil - 2 oz flaked almonds (1/2 cup) - the juice of half a lemon.

Wash and thoroughly dry the trout, then toss them in the flour. Melt the oil and 1 oz (2 tablespoons) of the butter in a pan and fry the fish two at a time for about 5 minutes on each side, turning them very carefully. Drain the trout when cooked and keep them warm.

When all the fish are ready, wipe the pan clean the nmelt the rest of the butter and fry the almonds until brown. Remove the pan from the heat and stir in the lemon juice, then spoon the mixture over the fish before serving.

Copyright © 2007 Carine De Vos. All rights reserved.  

Revised: juni 06, 2008