Trout with Almonds

Ingredients :

• 4 trout approximately 8 oz each, gutted and sealed
• ¼ cup plain flour
• ground pepper, to taste
• ½ tspn dried dill leaves
• ¼ tspn mustard powder
• 5 tbsp lemon juice
• 3 oz butter
• ½ cup blanched halved almonds
• ½ cup dry white wine
• lemon slices, to garnish
• dill or parsley sprigs, to garnish

Preparation and Cooking Instructions

1. Using scissors remove the fins from the trout, trim the tail, wipe over the surface of the fish with damp absorbent paper to remove any loose scales. Season flour with pepper, dill and mustard powder.
2. Brush surface of fish with lemon juice and reserve any excess. Coat whole trout in seasoned flour to form a crust. Shake to discard any excess flour.
3. Heat butter in a large pan, add almonds and cook stirring until golden. Remove from heat. Drain almonds on absorbent paper. Add fish to pan, cook over medium-high heat until tender, turning once, and being careful not to break them. Remove from pan and drain well on absorbent paper.
4. Add remaining lemon juice and the wine to the pan, simmer uncovered over a high heat until reduced by half, add reserved almonds and pour over fish immediately. Serve at once garnished with lemon slices and dill or parsley sprigs.