From my complete set of Good Housekeeping wipe-clean recipe cards, another revolting 1970s recipe.


4-6 trout
2-3 oz. unsalted butter
1 oz. flaked almonds
2-3 teaspoonfuls lemon juice
parsley sprigs and lemon slices for garnish


Ask fishmonger to clean the trout. Remove heads only if desired. Rub off any black film inside the cavity with a little salt. Brush fish with a little melted butter.

Heat grill and line the rack with buttered kitchen foil. Grill the trout for about two minutes on each side, then reduce heat and continue to cook until flesh shows signs of leaving the bone.

For the almond butter, melt 2 oz. butter, add 1 oz. flaked almonds. Fry gently until almonds begin to brown. Add 2-3 teaspoonfuls lemon juice and a little salt.

Serve trout on a hot dish, pour almond butter over. Garnish with parsley and twists of sliced lemon.