Food
Trout Cleopatra
By Yankee Magazine|Sep 23 2008|
A superior dish that can be prepared in less than 15 minutes. –The Inn on Lake Waramaug, New Preston, Connecticut
Yield
Serves 6.
Ingredients
6 small trout
Milk
Flour
1/4 pound butter (1 stick)
3 lemons
4 ounces bay shrimp
4 tablespoons capers
Chopped parsley
Instructions
Dip trout in milk and then in flour and fry them in lightly browned butter, using about 2/3 of a stick. Squeeze juice of 1 lemon over trout. In separate pan, put rest of butter, trimmed wedges of 2 lemons, shrimp, and capers and cook until butter is lightly browned. Pour over trout, sprinkle with chopped parsley, and serve.
