In timeless New Orleans restaurants like Galatoire’s and Antoine’s, speckled sea trout from the Gulf Coast replaces the traditional sole in the classic French dish. You can sub fillets of the freshest white fish in your market; they’ll all taste delicious with the lemon-and-shallot-infused brown butter
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Excellent and flavorful! I tried this recipe using thawed mahi mahi from the freezer and leftover shallots, cilantro and lemon from our fridge during shelter in place orders due to Coronavirus in California. What a treat to have such a yummy and satisfying meal during this challenging time. Doesn’t feel or taste like a “foraging” or leftover fridge meal at all! Thank you for a delicious and flexible recipe.
Was very good overall. We used two whole trout (went fishing at Wegman’s) and given the slight issues with boning after cooked, I’d opt for the simplicity of filets next time. Very nice, delicate French flavors. Now I’m looking for a nice French dessert but that ain’t happening tonight. Fairly simple prep. Highly recommend.
I see from the photo that basmati rice is being used as a side, sprinkled with scallion rings and garnished with a sprig of parsley. Did the rice have any special flavorings?
I usually use one pan for the recipe by making the sauce after I cook and remove the fish from the pan in order to incorporate the fish flavors, but it's nice to have the sauce ready ahead-of-time by first making it in a separate skillet. My favorite finfish meal.
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