Trout Almandine

Serves 4

2 tablespoons flour
1 ½ teaspoons salt, divided
¼ teaspoon pepper
2 pounds trout or fish fillets
6 tablespoons butter
¼ cup blanched slivered almonds
3 tablespoons lemon juice
1 tablespoon chopped parsley
Note: If desired, reduce lemon juice to 1 teaspoon and add ¼ cup sherry or sauterne wine.

Mix flour, 1 teaspoon salt and pepper; sprinkle on fish. In skillet, over medium heat, fry fish in 4 tablespoons butter about 6 minutes or until lightly browned. Arrange fish on warmed platter. Add remaining butter to skillet and brown almonds lightly, stirring as needed. Stir in remaining salt, lemon juice and parsley; pour over fish. Serve immediately.