TROUT ALMONDINE

2 10oz. Boneless Trout
2 oz. Flour
2 oz. Sliced, blanched almonds
2 oz. Clarified butter
1 Lemon, juiced
4 oz. White wine
2 oz. Whole Butter
Stax seasoning to taste

Season both sides of the trout with Stax Seasoning. Dust with flour on both sides as well. In a hot pan, with clarified butter, sauté trout approximately 45 seconds on each side. Remove oil from pan. Add almonds, lemon juice and white wine. Reduce heat and whisk butter. When almonds are golden brown, remove fish and place on plate. Pour almond mixture on top and spoon butter sauce (beurre blanc) over the top. Serve immediately.