Trout Père Louis

• 4 fresh trout
• 4 tablespoons butter
• 6–8 tablespoons do

Melt butter in a thick-bottomed frying pan and sauté trout until tender. Heat cream, without letting it come to the boil, in a saucepan. Stir in Grand Marnier and cognac and add salt and freshly-ground black pepper to taste. Place trout on a heated serving dish; pour over the sauce and sprinkle with sliced toasted almonds. Serve immediately.