1/4 cup margarine
1/4 cup silvered almonds
4 trout
1 tablespoon lemon juice
1 teaspoon onion salt
Microwave Oven Directions: Place margarine and almonds in a glass baking
dish. Cook on high setting for 5 minutes, or until almonds are toasted,
stirring once. Remove almonds and set aside. Weigh the trout on a kitchen
scale and figure the cooking time at 4 minutes per pound. Arrange trout
in the baking dish and brush with the melted margarine. Cover dish with
wax paper and cook on high setting half of the cooking time. Carefully turn
fish and cook on high setting the remaining cooking time or until trout
flakes easily. Allow to stand a few minutes before serving. To serve, sprinkle
fish with lemon juice and onion salt. Arrange almonds on top.
Conventional Directions: In a large frying pan, melt margarine. Dust trout
with flour, salt and pepper. Saute the floured fish over medium heat for
10 minutes, turn and cook for 8 minutes longer. When golden brown, transfer
to a serving dish. To pan juices add almonds and lemon juice. Saute for
3 to 5 minutes or until almonds are golden. Pour over hot trout.