Trout Amandine

1 pound trout fillets, skinned
2 tablespoons butter
1 cup flour
2 teaspoons salt
1/2 teaspoon white pepper
3/4 cup milk
1/4 - 1/2 cup slivered almonds
1 tablespoon lemon juice (optional)

Melt butter in a skillet.

Mix flour, salt, and pepper together in a bowl. Cut fillets in serving pieces; coat trout in flour. Cook trout in skillet several minutes a side till done. Add a little more flour to skillet if necessary; mix with juices from trout. Add milk and almonds; bring to boil; reduce heat; stir till sauce is thick and bubbly. Remove from heat, sprinkle with lemon juice if desired. Serves 4.