Rainbow Trout Almondine

1/3 c Butter
1/2 c Slivered almonds
1 c Milk
1/2 c All purpose flour
Salt and pepper to taste
4 Rainbow Trout fillets
1/3 c Dry white wine
Amaretto
3 Rosemary sprigs
2 Lemons; cut into wedges

In large skillet, melt butter. Add almonds. Saute until lightly browned. Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat until lightly browned. Add wine. Heat to boiling. Transfer fillets to serving dish. Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges.

Approximately 20 minutes.

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