From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Trout Moran It's pan-sauteed speckled trout with a lemon butter sauce made in the style of shrimp scampi. You can use crabmeat or crawfish in their seasons instead of (or in addition to) the shrimp. This was a great specialty in the kitchens of the late Jimmy Moran: La Louisiane and then Moran's Riverside. The dish lives on at restaurants run by the chefs who worked at Moran's over the years, notably Sal & Judy's and Impastato's. Here is the way I make the dish at home. It's a tribute to the late, great Jimmy Moran. Sauce: 2 Tbs. extra-virgin olive oil 3 cloves garlic, crushed 20 medium (20-25 count) shrimp, peeled 1/2 cup dry sherry 3 Tbs. lemon juice, strained 1/2 cup shrimp or crab stock 1 stick butter 6 sprigs flat-leaf Italian parsley, leaves only, chopped 4 fillets of speckled trout, about 6-8 oz. each. 1 cup flour 1 Tbs. salt 1/4 tsp. black pepper 1/4 cup olive oil 1. Make the sauce first. Heat the olive oil in a skillet over medium-high heat. Add the garlic and the shrimp and saute until the shrimp turn pink. Remove the garlic, and lower the heat to medium. 2. Add the sherry, lemon juice, and stock, and bring to a boil. Reduce the liquid to about one-fourth the original volume, then remove from the heat. 3. Cut the stick of butter into small chips and whisk them in to make a creamy-looking sauce. Stir in the parsley. Keep warm. 4. Mix the salt and pepper into the flour. Dust the trout fillets liberally in the seasoned flour. 5. Heat the 1/4 cup of olive oil over medium-high heat until it shimmers. Saute the trout, two fillets at a time, until golden brown--about three minutes per side. 6. Place a trout fillet on each serving plate and top with the sauce, splitting the shrimp equally among the plates. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com