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 bakingdish. Cook on high setting for 5 minutes, or until almonds are toasted,stirring once. Remove almonds and set aside. Weigh the trout on a kitchenscale and figure the cooking time at 4 minutes per pound. Arrange troutin the baking dish and brush with the melted margarine. Cover dish withwax paper and cook on high setting half of the cooking time. Carefully turnfish and cook on high setting the remaining cooking time or until troutflakes easily. Allow to stand a few minutes before serving. To serve, sprinklefish with lemon juice and onion salt. Arrange almonds on top.
Conventional Directions: In a large frying pan, melt margarine. Dust troutwith flour, salt and pepper. Saute the floured fish over medium heat for10 minutes, turn and cook for 8 minutes longer. When golden brown, transferto a serving dish. To pan juices add almonds and lemon juice. Saute for3 to 5 minutes or until almonds are golden. Pour over hot trout.