Trout With Almonds
|Milk||150 Milliliter (2/3 Cup)|
|Flour||60 Milliliter (1/4 Cup)|
|Butter||125 Milliliter, divided (1/2 Cup)|
|Slivered almonds||60 Milliliter (1/4 Cup)|
Marinate the trout in the milk and salt in a shallow dish for 10-15 minutes.
Then roll the trout in the flour.
Discard the milk.
Melt 1/3 c. (75 mL) of the butter in a heavy skillet and saute the trout over medium heat for 4-6 minutes, turning halfway through.
Remove trout from the pan and keep warm.
Add the almonds to the skillet and saute until golden brown.
Scatter the almonds over the trout on a warmed platter.
Decorate with lemon and tomato wedges and parsley.