#2: Fish In A Bag @ Borgne
Until Katrina, one of the most famous fancy restaurant fish dishes in New Orleans was pompano en papillote. Fish cooked in a paper bag. It was fancy and terrible, at least the way Antoine's was doing it. But Antoine's wisely chose to let the dish die in the flood, and unless you ask for it in advance you won't find it there any more. But it was the recipe, not the concept that was flawed, and a few other chefs have tried their hands in reviving the dish. The best of them is so good that it has become a signature dish at Borgne. Chef Brian Landry reworked the dish by removing the heavy, gloppy seafood sauce of old and replacing it with some savory vegetables and crabmeat. This keeps the fish flavor as the top note, and releases enough steam inside the bag (that's the idea) to keep the fish moist. The exact species varies, of course, with the market. [caption id="attachment_35385" align="alignnone" width="480"]
Fish in a bag.[/caption]
