Categories: Fish 
      Yield: 4 servings 
  
    250 g  Trout 
      1 ts Honey 
     50 g  Butter 
     50 g  Whole almonds, skinned 
      4 tb Fresh heavy cream 
      1 tb Lemon juice 
    100 g  Flour (seasoned to taste) 
    300 ml Milk (to soak trout in) 
  
  Chop the almonds finely.  Prepare the fish, wash and dry and then soak in 
  milk for 5-10 minutes.  Toss in seasoned four.  Melt half the butter in the 
  frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce 
  by melting the rest of the butter, adding the chopped almonds. Saute for a 
  few minutes.  Then add the honey and lemon juice; bring carefully to 
  simmering point, and add the cream last, making sure the temperature is 
  fairly low so it won't curdle. Pour over the fried fish, and serve 
  garnished with lemon.