Orleans

Ingredients:

three lb. filet of trout
1 l stick butter
4 Tbsp. sliced almonds Juice or
1/2 lemon
1 tsp. chopped parsley

Instructions:

Saute trout in 1/2 stick butter until golJc!n brown and c.’OOk«!d through. Put aside and keep hot. Brown almonds in remaining 1/1 stick. butter and add lemon juice. Pour over trout, sprinll with parsley. and serve at once. Serves 2.