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Found this recipe in Women's Day Magazine:
Arnaud's in New Orleans Trout Amandine
6 trout fillets with skin (4-6 oz each)
1 1/2 cups flour
12 tbsps. butter, divided (no substitutes)
1 tbsp fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges
Heat oven to 250 degrees. Dip each fillet in flour, shaking off excess. Melt 3 tbsps butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2-3 minutes. Turn & cook 2-3 minutes more, until golden brown. Transfer fillets to a platter, keep warm in oven.
Wipe out skillet. Melt 3 tbsps butter in skillet and repeat cooking remaining fillets.
Meanwhile, melt remaining 6 tbsps butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.
Arnaud's in New Orleans Trout Amandine
6 trout fillets with skin (4-6 oz each)
1 1/2 cups flour
12 tbsps. butter, divided (no substitutes)
1 tbsp fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges
Heat oven to 250 degrees. Dip each fillet in flour, shaking off excess. Melt 3 tbsps butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2-3 minutes. Turn & cook 2-3 minutes more, until golden brown. Transfer fillets to a platter, keep warm in oven.
Wipe out skillet. Melt 3 tbsps butter in skillet and repeat cooking remaining fillets.
Meanwhile, melt remaining 6 tbsps butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.