Trout Amandine

I only spent a week in DC before taking off for London on Labor Day to visit my daughter. Since I hadn't seen the YMs all summer, or really talked to them except for a couple of conversations about how the Washington Nationals had the best record in not merely the National League but in all of baseball, better than even the Yankees, we invited them to dinner on Sunday, September 2.
I missed the boat on jellied veal, it needing a trip to the butcher shop on Capitol Hill. I had planned to have red snapper, but the fish store had no red snapper, not even for ready money, as Oscar Wilde would say. So I went with trout amandine. Trout Amandine has to be dipped in flour. I just left mine unfloured and went ahead.  They told us about their house that they are buying in Alexandria and about the Alice in Wonderland themed wedding they had gone to. (Neither the guests nor the bride and groom wore costumes.)
If you are unfamiliar with cooking fish but would like to try it, trout is good. It's relatively inexpensive, mildly flavored and the fish man cuts off the heads so you don't have the eye looking at you.

Trout Amandine

6 trout fillets
1 cup milk
1/2 cup flour
salt and freshly ground black pepper to taste
1/3 cup vegetable oil or peanut oil
1/4 cup butter
1/2 cup slivered almonds

1. Dip the fillets in the milk and let stand until ready to cook.
2. Blend the flour with salt and pepper. Drain the fillets, but do not dry. Dip them in seasoned flour.
3. Heat the oil in a large skillet and cook the fillets until golden brown, turning once. Transfer to a warm serving platter. wipe out the skillet.
4. Add the butter to the skillet and cook until butter just begins to brown. Cook the almonds in the butter and pour them over the fish.
Serves three to six.