One of the most popular ways of preparing trout, Truites aux Amandes (trweet oh-z-ah-mahnd) is simple to make and elegant to serve. Accompany it with buttered Trench beans, boiled new potatoes and some well chilled Pouilly Fttisse wine.
6 medium-sized trout, cleaned and with the eyes removed
1 teaspoon salt
1 teaspoon white pepper
1 tablespoons lemon juice
11. oz. milk-
4 oz. seasoned flour, made with
4 oz. flour,
1 teaspoon grated nutmeg and
½ teaspoon dried thyme
5 oz. butter
4 oz. slivered almonds
6 lemon quarters
6 parsley sprigs
Place the fish on a working surface and rub them all over with the salt, pepper and 1 tablespoon of the lemon juice.
Place the milk in one shallow dish and the seasoned flour in another. Dip the trout, one by one, first in the milk then in the seasoned flour, shaking off any excess.
In a heavy-based frying-pan large enough to take the fish in one layer, melt 3 ounces of the butter over moderate heat.
When the foam subsides, add the trout and fry them for 4 to 6 minutes on each side or until the flesh flakes easily when tested with a fork. With a fish slice or spatula, transfer the trout to a warmed serving dish. Keep warm while you finish off the sauce.
Add the remaining butter to the frying-pan. When the foam subsides, add the almonds and the remaining lemon juice and cook, stirring frequently, for 3 to 5 minutes or until the almonds are lightly browned. Remove the pan from the heat and pour the almond mixture over the trout.
Garnish the trout with the lemon quarters and parsley and serve at once.