Trout Meuniere @ Arnaud's
From the earliest days of Count Arnaud's original restaurant in the 1920s to the modern Arnaud's of today, trout meuniere is considered the dish to get at Arnaud's. It was as influential as it has been popular. Dozens of other New Orleans restaurants (but not many outside of our city) serve it. It's pure French Creole: fried speckled trout, topped with a light brown, thick, buttery, lemony, and interestingly meaty sauce. It's easy to pass up because there are so many other good entrees at Arnaud's. But it's always reliably delicious. [caption id="attachment_46733" align="alignnone" width="480"]
Trout amandine, a variation on trout meuniere at Arnaud's.[/caption]
