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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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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