---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TROUT WITH ALMONDS & CUCUMBER BATONS
  Categories: Barry, Fish
       Yield: 4 servings
  
       4    6 to 8 oz trout, cleaned
            -and trimmed
       6    Inch piece of cucumber
       2 tb Butter
       2 oz Slivered almonds
       1 tb Oil
  
   Heat the oil in a large frying pan into which all the trout will fit in one
   layer. Add the trout and saute gently for 3 minutes. Split the cucumber
   lengthways, scoop out the seeds and cut across into slim halfmoons about
   quarter-inch thick, Turn the trout over and saute for another 3 to 4
   minutes. Add the butter and turn heat up until it foams. Put in cucumber
   pieces, spread them around the pan, then add the almonds. Saute them
   carefully until they start to turn golden, then take the pan off the heat
   before the almonds can burn. Serve on warm plates with a good measure of
   cucumber and almonds on each plate.
   
   Source: Michael Barry, Yes! Magazine
  
 -----

Plain Text Version of This Recipe for Printing or Saving