Recipe for Trout Amandine

• TROUT AMANDINE 
  
• 4 trout fillets, 6 to 8 ounces each
• 1 large egg
• 1/4 cup milk
• all purpose flower for dredging
• 1 cup almonds, finely chopped
• 1/2 cup (1 stick) plus 2 tablespoons butter
• juice of two lemons
• 3 tablespoons Worcestershire sauce
• 1 tablespoon fresh parsleysalt and black pepper
  
• Season the trout fillets on both sides with salt and pepper in a shallow bowl or pan. Beat the egg with the milk. Dredge the fish in the flour, then dip in the egg wash. Coat each fitted with chopped almonds.
  
• Melt ½ cup butter in a large skillet and cook the fish about 4 minutes per side over medium heat until golden brown. Transfer the fillets to a platter and place in a warm oven while preparing the sauce.
  
• To the skillet, add the lemon juice, Worcestershire, parsley and remaining 2-tablespoon butter. Warm the sauce over low heat and pour over trout.