Trout with Paprika and Almonds

I’ve never been terribly fond of truite amandine, not because it’s so old-fashioned that it’s practically a cliché, but because restaurants that feature it are so stodgy that the cooking has lost any spark of ingenuity and enthusiasm. (You can tell a lot about a restaurant by how it smells, and these places smell dusty.) But I rediscovered it one evening when a friend who had just returned from Spain invited me over for dinner. As luck would have it, she’s an expert smuggler and had waddled