Ok, ok, I know it's not "popular" to keep fish anymore, but there is a time and a place to do it. Just like other wild game, responsible harvesting is good for a populations of trout. As you probably know there are places where it's encouraged. The obvious ones are stocked waters where the state puts fish in specifically for harvesting. Others such as Rocky Mountain National Park where they were trying to clear out one species so a native species could be reintroduced without as much competition. So, without further ado: Trout Almondine.

INGREDIENTS

• 
  2 whole (10 ounce) trout, pan-dressed
• 
  salt and pepper to taste
• 
  1/4 cup all-purpose flour
• 
  4 tablespoons butter
• 
  1/2 cup blanched slivered almonds
• 
  2 tablespoons lemon juice
• 
  1 tablespoon chopped fresh parsley, for garnish
• 
  8 slices lemon, for garnish

DIRECTIONS

1. 
   Rinse and pat dry trout. Season inside and out with salt and pepper to
   taste. Dredge in flour.
2. 
   Heat 2 tablespoons butter in large skillet over high heat until melted.
   Add trout and brown both sides. Lower heat to medium and cook for about
   5 minutes on each side or until cooked through. Remove trout to a
   serving plate and keep warm.
3. 
   Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat
   until it just begins to brown. Add the almonds and brown.
4. 
   Pour sauce and almonds over fish and sprinkle with lemon juice and
   parsley. Garnish with fresh lemon slices.

Enjoy!



When the ice comes off of the stocker ponds around here, I'll put some pictures with these when I try the recipes.