TROUT

Trout Salvatore at Chef Saul's Salvatore Ristorante is a sautéed affair, topped with lump crabmeat, shrimp and mushrooms in a cream sauce. The Trout Etouffée at Embers includes a sautéed fillet of trout topped with Louisiana crawfish tails in a Cajun etouffée sauce. One Restaurant and Lounge conjures an oat-dusted ruby red trout selection. II Tonys believes in local products, as evidenced by its Louisiana speckled trout amandine. The venerable Antoine's appetizer list offers trout that is grilled or fried with crawfish or shrimp tails in a white wine sauce. Li'l Dizzy's nod to the Baquet family is found in the Trout Baquet, in which the restaurant grills trout and covers it with lump crabmeat and butter sauce. Trout amandine at Galatoire's relies on an ages-old recipe. At Wolfe's in the Warehouse, chef Tom Wolfe serves ruby red trout with a smoked tomato sweet vermouth sauce and herb-roasted fingerling potatoes. The Trout Tchoupitoulas at Joey K's is a specialty that comes lightly floured and pan-fried, topped with shrimp, lump crabmeat and served with zucchini, squash and new potatoes.