• 200 ml/7 oz milk

• 1 tablespoon plain flour

• 4 x 250 g/8 oz trout, scaled, cleaned and gutted

• 1 tablespoon oil

• 150 g/5 oz butter

• 125 g/4 oz flaked almonds

• salt and pepper 

To garnish:

• lemon quarters

• 2 tablespoons finely chopped parsley

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Method:

1. Put the milk in one dish and the flour in another. Dip each trout into the milk and then coat with flour. Shake gently to remove any excess flour.

2. Heat the oil and 125 g/4 oz of the butter in a large, heavy-based frying pan.

3. Add the trout and cook gently for about 5 minutes on each side until cooked and golden brown. Take care that the butter does not burn.

4. Remove and place on a warmed serving dish. Sprinkle with salt and pepper and keep the trout warm. Wash the frying pan and dry it thoroughly.

5. Add the remaining butter and heat gently until the butter starts to foam.

6. Add the almonds and cook over a moderate heat, stirring constantly, for about 2 minutes until golden all over.

7. Sprinkle the almonds and the butter in the pan over the trout and serve immediately, garnished with lemon quarters and sprinkled with parsley.