Ingredients
4 pan-dressed trout (about 1 pound each)2 teaspoons salt1/2 teaspoon pepper2 eggs1/2 cup half-and-half cream1/2 cup all-purpose flour1/2 cup slivered almonds3 tablespoons butter, divided3 to 4 tablespoons lemon juice1/2 teaspoon dried tarragon1/4 cup olive oil
Preparation
Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm.
Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.
