500BestSquareFish 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.


Galatoire’s. French Quarter: 209 Bourbon. 504-525-2021.

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  1. Charles Ware on August 1, 2014

    My first dish at G’s over 50 years ago was trout marguery. It was poached and garnished with a rich sauce. The last time I ordered it (2 or 3 years ago), it came out almost fried. I told the waiter that I thought their version should have been poached and he very snottily said it had “always been served this way”.
    Am I crazy?

    • Tom Fitzmorris on August 5, 2014

      All recipes evolve, no matter how insistent the chefs or owners are that they have never changed. I have a copy of a recipe for trout Marguery on Galatoire’s own stationery that says the dish includes truffles. And that has clearly not been true for a long time.

      Tastefully yours,
      Tom Fitzmorris