6 lb. lake trout fillets
2 c. flour
1 tbsp. salt
1 tsp. white pepper
1 tbsp. m.s.g.
1/4 tsp. garlic powder
1 c. butter, divided
1 1/2 lb. almonds
1 c. Rhine or Riesling wine

Clean and wipe, but do not wash, the trout after cutting into portion-size pieces. Mix flour, salt, white pepper, m.s.g. and garlic powder. Dredge trout pieces in seasoned flour. Using a large, heavy frypan, heat 1/2 cup of the butter to bubbling point. Brown trout for 4 minutes on each side. Put trout in a warm oven to keep hot.

Skin and slice almonds. Using a small frypan, heat remaining butter until deep golden brown. Then sauté the almonds until golden, tossing them about so that they will all color equally. Add wine to the almonds and heat. Pour over cooked trout and serve.

Serves 8 to 10.