4 each 8-10 oz. whole trout, gutted, head-on
6 oz unsalted butter
3 oz. sliced blanched almonds
2 t. chopped parsley
Remove fins from trout.
Season with salt and pepper.
Dredge the skin side of the trout in flour. Tap excess flour from fillets.
In a hot sauté pan (preferably non-stick), add butter and when the foam subsides, add trout, skin side down. Cook until the skin is lightly browned and crispy. Turn the trout over and cook an additional minute or two.
Remove the trout from the pan.
Add the almonds and cook until they turn a light brown (2-3 minutes).
Add a few drops of lemon juice and chopped parsley. Pour immediately over the trout and serve.