Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Unbleached all-purpose
Flour
1/4 c Sliced almonds (with
Skins), toasted
3 tb Dried sage leaves
1 ts Salt
Freshly ground pepper
To taste
4 Brook trout (about 1 lb.
Each), cleaned, heads and
Tails left on
6 TB peanut or olive oil

Place the flour, almonds, sage, salt, and pepper in a food
processor, and process until fine. Sprinkle the mixture on a plate,
and coat each trout well with it. Sprinkle the cavities of the fish
lightly with additional salt and pepper.
Divide the oil between 2 large skillets, and place over medium-high
heat. Saute the trout turning once, until golden and crisp, about 10
minutes. The New Basics Cookbook, by Julee Rosso and Sheila Lukins,
Workman Publishing Company, Inc., NY, 1989.

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