2    Dressed freshwater trout
1/4 c  All-purpose flour
1/2 ts Salt
1/4 ts Pepper
3 tb Clarified butter; divided
1 tb Lemon juice
2 tb Slivered almonds
Lemon slices
Chopped fresh parsley

Rinse fish thoroughly in cold water; pat dry, and set aside.
Combine flour, salt, and pepper in a small bowl; dredge fish in flour.
Fry fish in 2 tbs clarified butter in a large skillet 5 minutes on
each side or until golden brown. Transfer to a warm serving dish;
sprinkle with lemon juice.

Add remaining clarified butter to skillet. Add almonds, and saute until
golden brown. Spoon almonds over fish. Garnish with lemon and parsley.