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Trout Cleopatra

Trout Cleopatra
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Yield: Serves 6.

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

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  • 6 small trout
  • Milk
  • Flour
  • 1/4 pound butter (1 stick)
  • 3 lemons
  • 4 ounces bay shrimp
  • 4 tablespoons capers
  • Chopped parsley


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

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