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Method :
Make three slashes in the skin of the trout on each side, dot with the
butter or margarine and grill (broil) for about 10 minutes, turning once,
until the fish is cooked through and the skin is crisp. Transfer the fish
to a warm serving dish and keep warm. Pour the butter from the grill
(broiler) into a frying pan (skillet). Add the almonds and a little extra
butter if needed. Fry (sauté) gently until the almonds begin to brown. Add
the lemon juice and pepper and pour over the fish. Serve garnished with
the watercress. |