Trout with Almonds

Heat 6 tablespoons of butter in a frying pan; add the almonds and heat well.

Add the lemon juice.

Sift the flour onto a sheet of waxed paper; salt it lightly and dredge the fish in it so that they each have a thin coating of flour.

Heat 6 tablespoons of butter in a large frying pan and when very hot, add 4 trout. Shake the pan a little as they cook to prevent sticking.

Cook about 5 minutes on each side and remove to a hot platter.

Add the remaining 6 tablespoons butter to the pan for the next batch. When all are cooked and arranged on the platter, pour the almond mixture over them and garnish with lemon wedges, dipped in finely chopped parsley.

Serves 4.