Trout Cleopatra

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)
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 ⅔ 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.

Cooking & Recipes


Serves 6.

Preparation Method

Add new comment