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Trout Amandine

1 fillet rainbow trout
salt and pepper
1 egg
1 cup milk
1/2 cup butter
1/3 cup slivered almonds
juice of 2 lemons
2 tablespoons Worcestershire sauce
1 tablespoon chopped parsley

Salt and pepper trout. Dip in batter of beaten egg and milk, then
drain and dredge with flour.

In a heavy pan, melt butter and saute trout for about 5 to 8 minutes,
or until golden brown. Remove trout to a warm platter. Add almonds
to pan and brown lightly. Add lemon juice, Worcestershire sauce
and parsley. Heat through and pour over fish. Serves 3-4

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