Ingredients :
6 trout
100 g flour
80 g clarified butter
90 g almonds
60 g salted butter
1 lemon
1/2 bunch of parsley
Salt and pepper

6 people
Preparation time: 25 minutes
Cuison time: 20 minutes

Eliminate imperfections and nerves trout and dry well on paper towels.
Go trout in seasoned flour before. Gently shake off excess.
Put a pan to heat Neoflam with clarified butter.
Place the trout. Colour gently.
Go back and make the same color.
Remove skin from trout.
Fry the almonds in a brown butter.
Deglaze with the lemon juice.
At the time of dressing, sprinkle trout with almond butter and sprinkle with chopped parsley.