A superior dish that can be prepared in less than 15 minutes. --The Inn on Lake Waramaug, New Preston, Connecticut
6 small trout
1/4 pound butter (1 stick)
4 ounces bay shrimp
4 tablespoons capers
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.
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