This is a classic French method for serving this most colorful of fish. The recipe was given to me many years ago by a friend who, at the time, was employed as a chef in one of San Francisco’s finest French restaurants.
Clean, wash, and dry trout. On waxed paper, combine the flour, salt, and pepper. Dust the trout with the seasoned flour. In a skillet, heat the oil and 4 tablespoons of butter over medium heat. Add the trout and fry about 5 minutes on each side. Remove trout and keep warm. Clean the skillet with a paper towel. Melt the remaining butter over medium heat. Add the almonds and brown lightly. Remove the pan from the heat and stir in the lemon juice. Spoon the mixture over the warm trout and serve.