Truites Aux Am Andes
|Trout||32 Ounce, cleaned|
|Plain flour||1 Tablespoon|
|Ground black pepper||To Taste|
|Blanched almonds||4 Ounce|
1. Dip the trout in the milk, then coat in the flour. Shake to remove excess flour. Heat the oil and 100 g (4 oz) butter in a heavy frying pan. Add the trout and cook gently for 5 minutes on each side, taking care that the butter does not burn.
2. Remove the trout from the pan and place on a warmed serving platter. Sprinkle with salt and pepper to taste. Keep hot.
3. Melt the remaining butter in the rinsed-out pan. Add the almonds and cook over moderate heat for about 2 minutes, stirring constantly, until golden on all sides.
4. Sprinkle the almonds and butter over the trout and garnish with lemon quarters, if liked. Serve immediately.