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1
Clean the trout as you would any roundfish and trim the tails, but do not scale the fish (trout have such small scales as to make scaling unnecessary.
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2
With a small sharp knife, cut a slice off the top and bottom of the lemon.
-
3
Stand the fruit upright on a work surface and, following contours of the fruit, use a small paring knife to cut away the skin and bitter white pith.
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4
Cut crosswise into 6 slices 1/4 inch thick; set aside.
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5
Season the trout, inside and out, with salt and pepper.
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6
Dip trout in flour to coat completely and shake off the excess.
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7
Heat 3 tablespoons of the butter and 1 tablespoon of oil in a large frying pan over medium heat.
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8
Add 3 trout and cook until golden brown on one side, 5 to 8 minutes.
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9
Turn and continue cooking until golden brown and tender when the flesh is pierced with the point of a knife, 5 to 8 minutes longer.
-
10
Transfer to a platter and cover to keep warm.
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11
Repeat to cook the 3 remaining trout.
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12
Discard the butter and oil in the pan.
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13
Heat the remaining 10 tablespoons butter in the same pan over medium heat.
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14
Add the almonds and saute until golden brown.
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15
Pour over fish.
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16
Place 1 slice of lemon on each trout.
-
17
Sprinkle with chopped parsley.
