When the chefs of New Orleans first created their dishes, supposedly based on the classic cooking of the French, they may have been in the traditional mold. But I have found that their preparations are at variance with the teachings of Escoffier and in certain dishes have re-created recipes that hark back to the classics. It is true of most of the recipes for trout printed here, including this Trout Meunière.
© 1987 Craig Claiborne estate. All rights reserved.