Whole Trout Amandine - cooking recipe

Ingredients

3 trout
1/4 cup blanched slivered almond
1 lemon
2 tablespoons butter

Preparation

Use fresh or frozen trout make sure the fish is fully defrosted.
Make sure the broiler is on and is very hot (preheat).
Tost the almond in about 1 tbs of butter, keep warm.
Cut the lemon into 3 or 6 slices.
Place 1/3 of the lemon in the cavity of each fish.
Line a broiler tray with buttered foil.
Smear a little butter on each side of the fish.
Broil trout for abou 5 minutes.
Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
Ganish the trout with the toasted almods.
If you are deboning add the almonds after the deboning has been done.