Serves 6-8


  • 4 8-ounce rainbow trout filets, bones removed
  • salt and pepper to taste
  • flour
  • 1 cup vegetable oil
  • 1/2 cup almonds, sliced
  • 1/2 cup white wine
  • 1 each lemon juice
  • 1/2 pound butter, softened
  • 1/4 cup parsley, minced



Season trout with salt and pepper and dredge in flour. Cook trout on both sides until golden brown; removing fish and placing on a serving platter. Pour off most of oil and sauté almonds until lightly brown. Add lemon juice, wine, parsley, and butter. Pour over fish and serve.