Preparation and cooking time: Under 30 minutes in total

1. Dredge the trout filet in flour; season with salt and pepper;
2. heat 60 ml (4 tbsp.) of butter in a skillet until foamy; fry the trout for 2 minutes on each side; keep warm;
3. while the trout is cooking, melt the remaining butter in a small saucepan; sauté the almonds until lightly colored;
4. place a trout filet on each plate; drizzle with melted butter and sprinkle with almonds;
5. garnish with lemon slices, parsley and steamed potatoes.

A white Graves or Chablis