Trout Vienna Style / Bachforellen nach Wiener Art

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
salt and pepper to taste
1 c. flour
10 tbsp. butter*
6 oz. slivered almonds
2 lemons

1. Lightly sprinkle the trout with salt and pepper.
2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.
3. In a large skillet over medium heat, melt 6 tbsp. butter.
4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.
5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.
6. Place trout on preheated platter, and pour butter and almond mixture over them.
7. Slice lemons into quarters and serve with each fillet.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

* To reduce the fat content of this dish, fry the trout in olive oil.