6 fillets trout
1 c. milk
1/2 c. flour, sifted
1/3 c. butter
1/2 c. almonds, chopped
Salt and pepper to taste

Dip fillets in milk, roll in seasoned flour. Melt butter in skillet and brown fillets evenly on both sides. Remove from skillet. Saute almonds. Pour browned butter and almonds over fish. Garnish with parsley and lemon wedges.