Ingredients

• 4 trout fillets
• 80 ml slivered almonds
• 4 tbsp butter
• 1 juice of one lemon
• 2 tbsp flour
• 1 salt and pepper

Instructions

1. 1

   Lightly flour the seasoned fillets.

2. 2

   Melt 2 tbsp of butter and cook the fillets for 3 minutes on each side. Set aside.

3. 3

   Add the remaining butter and almonds. Brown the almonds, stirring constantly.

4. 4

   Add the lemon juice.

5. 5

   Pour the almonds and butter over the fillets.

6. 6

   A French classic perfectly adapted for speckled trout.