Trout Vienna Style (Bachforellen nach Wiener Art)

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:
• 4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
• salt and pepper to taste
• 1 c. flour
• 10 tbsp. butter (To reduce the fat content of this dish, fry the trout in olive oil.)
• 6 oz. slivered almonds
• 2 lemons

Preparation:
1. Lightly sprinkle the trout with salt and pepper.

2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.

3. In a large skillet over medium heat, melt 6 tbsp. butter.

4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.

5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.

6. Place trout on preheated platter, and pour butter and almond mixture over them.

7. Slice lemons into quarters and serve with each fillet.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p41'