6 rainbow trout fillets, skinless
Salt & pepper
1/4 c. butter, melted
1 c. sliced almonds

SAUCE:

1/2 c. sliced green onions plus 3 tbsp. for garnish
2 tbsp. butter
1/4 c. dry white wine
3 tbsp. Dijon mustard
1 c. sour cream

Season the trout with salt and pepper. Dip each in melted butter, place on a buttered baking pan. Crush sliced almonds to make small flakes. Sprinkle over trout fillets and press in. Bake at 325 degrees until the trout flakes with a fork (about 10 to 15 minutes).

While the trout bakes, make the sauce. Saute the green onions in butter in a small saucepan until they are translucent. Add wine and Dijon mustard and cook, stirring for 3 minutes. Stir in sour cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve. Serves 6.