Trout Marigny

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a variation on the local classic trout Marguery, with a lighter and easier-to-make sauce. For once, this is a dish that’s designed to be made with true trout, rather than the good fish we called speckled trout around here. (You could use specks, but I think rainbow or rubyred trout or even salmon would be better.) Asparagus makes a great side vegetable for this.