Chef John Folse

6 (7-8 ounce speckled trout fillets
3/4 cup slivered or chopped almonds
1 cup skim milk
salt and pepper to taste
granulated garlic to taste
2 cups seasonded flour
1/4 pound butter, divided
1/4 cup extra virgin olive oil, divided

Rinse trout fillets well under cold running water, pat dry with paper towels and set aside. Season milk lightly with salt, pepper, and granulated garlic. Place seasoned flour in a large paper bag. Dip trout fillets in milk, draining off all excess, and place fillets, 3 at a time, into bag with seasoned flour. Seal bag and shake vigorously to coat well. Set aside. In a large saute pan, heat half of butter and olive oil over medium-high heat. Do not burn butter. Place 3 fillets in hot skillet, saute 2-3 minutes on each side or until fish is fully cooked and meat flakes easily, turning once. Repeat by adding remaining butter and oil, bring back to temperature and saute remaining 3 fillets. When all fish are done, increase heat to high, add almonds and stir-fry 2-3 minutes or until slightly brown, taking care not to burn butter. Season with salt, pepper and granulated garlic. When ready to serve, place fillets on 10-inch serving plates and top with an equal portion of brown butter and almonds.