Trout Amandine

2 (10-ounce) whole trout, pan-dressed
Salt and pepper to taste
1/4 cup all-purpose flour
4 tablespoons butter, divided
1/2 cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

Rinse and pat dry trout. Season inside and out with salt and pepper. Dredge trout in flour. Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm. Wipe out pan and add remaining butter. Cook butter over medium heat until it just begins to brown. Add almonds and lightly brown them. Pour sauce over fish and sprinkle with lemon juice and parsley. Garnish Trout Amandine with fresh lemon slices if desired.

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Trout Amandine Recipe from:

West Virginia
West Virginia Hometown Cookbook

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