Ingredients

Trout
5 tablespoons olive oil
1 cup water
Salt
Pepper

Method

Tenderloin the trout, skin, fold it.  Place in a pan, add fave tablespoonfuls of olive oil and a cup of water, season with salt and pepper.  Bake in a hot oven until cooked. 

Sauce

Ingredients

2 egg yolks
1/2 pound butter
Juice of 1 lemon
Salt
Pepper
Cayenne pepper
12 Lake shrimp
1/2 can sliced mushrooms
2 truffles, sliced

Method

Add beaten egg yolks to melted butter in a double boiler.  Stir over low fire until thick, and season with lemon juice, salt and pepper, and a pinch of cayenne pepper.  Add shrimps, mushrooms, and truffles.  Dress fish on a platter and pour sauce over it. 

Galatoire’s  – “One of the oldest of the Creole-French restaurants in New Orleans, Galatoire’s is in the Vieux Carre’ section, contributing to the city’s worldwide fame as a gourmet’s paradise.  No reservations are taken and the long line of patrons waiting for tables is a familiar and unusual sight.  Visitors should not overlook this most excellent establishment.” 

Trout Marguery – “It has been a standard seafood dish in France, but this particular delicious preparation was developed in the long ago at the Restaurant Marguery in Paris.  It became known to the Galatoire’s through the Marguery’s chef, and the genius of the French in making sauces is strikingly emphasized in this dish.  Marguery’s used sole or flounder, but Galatoire’s have adapted the recipe to Gulf speckled trout.” 

This information is from Standard’s Famous Southern Creole Recipes – pages 2 and 3, originally published about 1950. 
 

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