Trout Cleopatra

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 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.

Yield: 

Serves 6.

Category

Course

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