Season cleaned trout with salt and a little pepper, dip them in milk, then in flour, saute on both sides until golden brown. Drain the fat from the pan and melt remaining butter. Add blanched slivered almonds and cook, shaking pan continuously, until the almonds are golden brown. Add lemon juice and finely chopped parsley and pour the sauce over trout on heated platter.{$7e}(Original recipe for 4)
