Trout with almonds (Truite aux amandes)

1. Pat the cleaned trout dry inside and out, season with salt and pepper.

2. Dredge the fish thinly in flour and shake off the excess.

3. Fry in hot butter for 4-5 minutes per side until golden and crisp, then lift onto warmed plates.

4. Add the flaked almonds to the remaining butter and toast them golden, stirring constantly.

5. Squeeze in the lemon juice and let the toasted almond butter bubble together for a few seconds.

6. Pour the almond butter over the trout and serve scattered with chopped parsley.

Tip: Watch the almonds and the butter: they can burn in moments, so do not leave them at the end. Steamed potatoes or a fresh salad make it complete.