Trout in Almond Breading

• 1/2 cup (125 ml) almonds
• 2 trout, medium
• 1 large egg white
• 1 lemon, medium
• 1 sprig fresh parsley
• 3 tbsp (45 ml) butter, clarified
• lemon wedges, for garnish

1. Pulse almonds in a food processor just until corsely ground.
2. Wash and dry trout, removing head if still attached
3. Whip egg white until frothy.
4. Dip trout, flesh side down, into the egg white and then coat with the ground almonds.
5. Heat clarified butter in a large skillet over medium high heat until butter becomes clear, but is not yet smoking.
6. Add trout filets, almond side down and cook approx.
7. 6 minutes.
8. Turn over careully, using a wide spatula and cook skin side down approx.
9. 3 more minutes, or until fish flakes easily.
10. Garnish with parsley and lemon wedges.
11. Guests may squeeze the lemons over the fish if desired.

almonds, trout, egg white, lemon, parsley, butter, lemon wedges

Taken from online-cookbook.com/goto/cook/rpage/0014F8 (may not work)