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 won't curdle.  Pour over the fried fish,
  and serve garnished with lemon.