1 ts Honey
Butter
Whole almonds, skinned
4 ts Fresh heavy cream
1 ts Lemon juice
Trout
Flour (seasoned to taste)
Milk (to soak trout in)

Chop the almonds finely. Prepare the fish, wash and dry and then soak
in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter
in the frying pan, and fry the fish for 5-7 minutes on each side. Make
the sauce by melting the rest of the butter, adding the chopped almonds.
Saute for a few minutes. Then add the honey and lemon juice; bring
carefully to simmering point, and add the cream last, making sure the
temperature is fairly low so it wont curdle. Pour over the fried fish,
and serve garnished with lemon.