TROUT WITH ALMONDS AND CREAM
Source: Woman's Day Encyclopedia of Cookery
Makes 2 to 3 servings

4 small trout*, fresh or frozen
Flour
1/2 cup butter
1/2 cup slivered blanched almonds
1/2 cup heavy cream
Salt and Pepper

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 browned bits; the sauce will be brown. Season with salt and pepper to taste. Simmer gently for 2 minutes. Pour sauce over fish.

*This recipe may also be made with 1 1/2 pounds fish fillets, fresh or frozen

For an alternative sauce that can be served over the cooked trout:

SAUCE AMANDINE:
1/4 cup slivered blanched almonds in:
1/2 cup butter or margarine
1 Tablespoon fresh lemon juice

Saute almonds in butter over low heat until light golden brown, stirring constantly. Stir in lemon juice. Serve on chicken, fish fillets, broccoli, green beans, asparagus or other vegetables. Makes about 3/4 cup.