Trout Amandine

• 4 to 6 fresh or frozen pan-dressed trout (about 8 oz. each)
• 1 beaten egg
• 1/4 c. light cream or milk
• 1/2 c. all-purpose flour
• 2 Tbsp. cooking oil
• 6 Tbsp. butter or margarine
• 1/4 c. sliced almonds
• 2 Tbsp. lemon juice

1. Thaw fish, if frozen.
2. Bone trout, if desired. Season. Combine egg and cream or milk.
3. Dip fish in flour, then in egg-cream mixture and again in flour.
4. In a large skillet, heat together the oil and 2 tablespoons of the butter.
5. Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.
6. In a skillet, cook almonds in remaining butter until nuts are golden brown.
7. Remove from heat. Stir in lemon juice.
8. Place trout on a platter; pour almond mixture over.
9. Serves 4 to 6.

trout, egg, light cream, allpurpose, cooking oil, butter, almonds, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721165 (may not work)