|Trout fillets||1 Pound|
|Milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Clarified butter||2 Tablespoon|
|Slivered almonds||2 Tablespoon|
Wash fillets in cold running water. Dry thoroughly (use paper towels). Dip each fillet in milk, then lightly in flour. Sprinkle each with salt and pepper, then brown quickly in clarified butter in a hot frying pan over medium heat. A fillet is thin, and it should brown and be cooked sufficiently in a minute or two on each side. You will need about 2 tablespoons butter in the frying pan, and more to add, depending on number of fillets to be browned. Top with almonds that have been browned in clarified butter. Serve, with lemon wedges, on hot plates. To clarify butter: Melt amount of butter desired a little ahead of when you need it. Pour butter out of pan into a small bowl, and let it sit until the milk solids settle to the bottom. Pour off the clear fat and use for your frying. This step really is necessary in a delicate dish like this, or the fish will burn in spots.