4 Trout fillets
1 stick of unsalted butter, plus
1/2 cup slivered Almonds
1 shallot, minced
A hand full of fresh Tarragon, chopped
Salt and Pepper to taste
Preheat oven to "keep warm" setting
Wash trout, pat dry and coat with flour, and set aside on parchment.
In a large skillet melt butter and saute shallots until soft and infuse butter, remove and set aside.
Now add fish and brown on both sides and place on oven-safe serving dish and place in a warm oven.
Now return shallots to skillet along with almonds and saute until almonds are golden, removing all the bits from the bottom. If there is not enough butter left in the pan and a tablespoon or two before returning shallots. Once Almonds are golden add Tarragon, Salt, and Pepper to taste, toss and pour over fish, serve.