Trout Amandine

Ingredients

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

Directions

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