Trout Amandine

• 4–6 fresh trout
• salt and freshly-ground black pepper
• milk
• flour
• ¼

Season cleaned trout with salt and a little pepper; dip them in milk and then in flour, and sauté fish in half the butter and 1 tablespoon oil until golden brown on both sides. Drain the fat from the pan and melt remaining butter. Add blanched slivered almonds and cook, shaking pan continuously, unt