4 fillets of gulf trout (6 to 8 oz. each)
Flour & salt
1/2 c. butter
1/2 tsp. onion juice
1/4 c. blanched, finely slivered almonds
1 tbsp. lemon juice

Wash and dry trout. Dust lightly with flour and salt. Heat half the butter and onion juice in heavy skillet and cook fish until brown. Remove and place on hot serving dish. Pour off grease left in pan and add remaining butter to same pan. Add the almonds and brown slowly. Add lemon juice and when mixture foams, pour it over the fish. Garnish with something green.