Rinse fish thoroughly in cold water; pat dry, and set aside. Combine flour, salt, and pepper in a small bowl; dredge fish in flour. Fry fish in 2 tbs clarified butter in a large skillet 5 minutes on each side or until golden brown. Transfer to a warm serving dish; sprinkle with lemon juice. Add remaining clarified butter to skillet. Add almonds, and saute until golden brown. Spoon almonds over fish. Garnish with lemon and parsley. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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