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 wont curdle. Pour over the fried fish, and serve
garnished with lemon.