Fish Or Shrimp Marguery @ Galatoire's
For a long time, trout Marguery was considered the signature dish at Galatoire's. That may come as a surprise to new customers of the last twenty years, so much has the dish slipped in popularity. That doesn't equate to a decline in goodness, however, and it's as good as ever. The sauce is a blend of hollandaise and bechamel (two mother sauces in one dish!) with shrimp and mushrooms. But the standard preparation it to poach then roll the fish. That's not nearly as good as a grilled meaty fish--lemonfish is the best, and salmon isn't bad--with that sauce. Or shrimp, which amounts to an order of sauce with bigger shrimp. Rich, but delicious.
