John Besh's Louisiana Speckled Trout Amandine

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olive oil

6 each 8-10oz (each) fillets Lake Pontchartrain trout

salt and pepper, to taste

2 tablespoon Creole seasoning*

2 cups flour

2 cups buttermilk

1 cup unsalted butter

1/2 cup blanched and sliced almonds

juice of 1 lemon

1 tablespoon freshly chopped parsley

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