Trout Almondine

Jerry brought home 10 pretty trout from his guy weekend and my brain went into overload how to prepare the little beauties! Broiled, fried or sauteed, these small rainbows of goodness were going to be delicious no matter what I did to them! Last night I decided to make Trout Almondine.

 I dipped the fish in milk and then sprinkled lightly with salt, pepper and flour. Then I sauteed in 2 tablespoons butter and a tiny bit of olive oil, 2 minutes on each side on medium-high heat. Set aside the fish and wipe out the pan. Next, brown a handful of slivered almonds in another pat of butter and  squeeze the juice of half a lemon into the pan before pouring over the fish. I steamed the green beans then tossed in olive oil, sea salt, and about a tablespoon of finely chopped crispy bacon. It was a perfect meal until I divided the cost of the trout into the cost of the trip!

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