Trout Amandine - cooking recipe

Ingredients

4 to 6 fresh or frozen pan-dressed trout (about 8 oz. each)
1 beaten egg
1/4 c. light cream or milk
1/2 c. all-purpose flour
2 Tbsp. cooking oil
6 Tbsp. butter or margarine
1/4 c. sliced almonds
2 Tbsp. lemon juice

Preparation

Thaw fish, if frozen.
Bone trout, if desired. Season. Combine egg and cream or milk.
Dip fish in flour, then in egg-cream mixture and again in flour.
In a large skillet, heat together the oil and 2 tablespoons of the butter.
Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.
In a skillet, cook almonds in remaining butter until nuts are golden brown.
Remove from heat. Stir in lemon juice.
Place trout on a platter; pour almond mixture over.
Serves 4 to 6.