Method

1. 1 Begin by tossing & toasting a big handful of sliced Almonds in a very hot pan. Toasted not cremated so mind that pan and keep tossing around until  a nice Brown. Remove from the heat and spread on a baking tray to allow almonds to keep on drying while cooling down.
2. 2 Return the pan to the heat, warm sufficiently, grease with very little groundnut oil add your pre-seasoned trout fillets portion skin side down.
3. 3 Cook the fish according to thickness, a simple rule of thumb is to get the fish cooked 1 cm all around before flipping around to finish cooking the  fleshy side.
4. 4 Reduce heat to low, add your Creme Fraiche and almonds reserving a few for a final garnish.  Baste the fillets with the sauce while reducing to thicker but a still runny consistency.
5. 5 Serve with either boiled  Rice or  Pasta.