4 FILLETS OF TROUT
1 CUP MILK
1 TSP SALT
1/8 TSP PEPPER
1/2 CUP FLOUR
2 STICKS BUTTER
1/2 CUP CHOPPED ALMONDS
Dip fillets in milk; season with salt and pepper; coat with flour.
Melt 1/2 stick of the butter in electric skillet set at 375°F
and brown fillets on both sides. Remove fish from skillet, add
remaining butter and sauté almonds. Serve over cooked fillets.
Garnish with lemon slices and parsley.
Yield: 4 Servings
Follow above recipe, except omit almonds and add 2 tbs lemon juice to
browned butter and serve over fish.
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