Return to Content

Trout Cleopatra

Trout Cleopatra
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 6.

A superior dish that can be prepared in less than 15 minutes. --The Inn on Lake Waramaug, New Preston, Connecticut

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.
Updated Tuesday, September 23rd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.