Wash the trout and dry well. Coat lightly with flour. Heat the butter in a skillet. Sauté the trout in butter until browned on both sides. Remove the fish to a ht platter and keep hot. Sauté the almonds in skillet until golden brown. Add cream and stir thoroughly to loosen all particles, the sauce will be brown. Season with salt and pepper to taste. Simmer gently for 2 minutes. Pour the sauce over the fish.  Makes 2 to 3 servings * This recipe may also be made with 1 pound of fish fillets, fresh or frozen.