Wash trout and dry well.
Coat lightly with flour.
Heat butter in skillet.
Saute trout in butter until browned on both sides.
Remove fish to hot platter and keep hot.
Saute almonds in skillet until golden brown.
Add cream and stir thoroughly to loosen all particles; the sauce will be brown.
Season with salt and pepper to taste.
Simmer gently for 2 minutes.
Pour sauce over fish.