Method

• 1.
  Cut off the trout fins close to the body and trim the tails a little. Pat the fish dry with paper towel and season the cavities with salt and pepper. Dust each fish very lightly in the seasoned flour and shake off any excess.
• 2.
  Heat the clarified butter in a large, heavy-based frypan over medium heat. Add the trout (all 4 small trout should fit into a 30cm frypan) and cook for about 5 minutes on each side.
• 3.
  The fish are cooked when you can just separate the flesh from the bone at the ridge of the back. (If using slightly larger fish, after cooking for 5 minutes on each side, place the pan into an oven preheated to 180°C for a further 5 minutes while you cook the spinach.)
• 4.
  In a clean frypan, toss the spinach over medium heat for 2-3 minutes until just wilted (the water on the leaves should be sufficient liquid).
• 5.
  At the last moment, add the lemon juice and season with salt and pepper. Divide the spinach between 4 warm plates and place a trout on each.
• 6.
  Return fish pan to medium heat and add the flaked almonds to the residual clarified butter.
• 7.
  Swirl in the unsalted butter and brown almonds for 1-2 minutes.
• 8.
  Season with salt and pepper, pour over the fish and serve.