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Pan-fried trout with sage & almonds

Yield: 4 Servings

Ingredients:

• 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.

Instructions:

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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