Due to the fact that oysters are exceptionally plump and juicy in May, it has become known as Oyster Month in New Orleans.  GW Fins’ Executive Chef and Co-Owner Tenney Flynn will utilize these mollusks in their height of perfection for a month long Oyster Celebration Special.  He has created six delicious dishes each highlighting this local favorite, beginning with a Creamy Oyster Stew with Oyster Butter and an Oyster and Wild Mushroom Tart.  Other delectable dishes include Pan Roasted Oysters with a Bacon and Artichoke Flan and Cornflour Crusted Fried Oysters on Buttered Ciabatta Croutons with a Spicy Remoulade Slaw.   In a juxtaposition of new and old, Chef Flynn will also feature one of the most popular dishes on GW Fins’ menu, the mouth watering Sizzling Smoked Oysters along with perhaps the most traditional oyster dish, Oysters Rockefeller.  Throughout the month of May, guests have the option of choosing any three of these incredible Oyster dishes for $28.50.
GW Fins is located at 808 Bienville Street in the French Quarter.  Reservation are suggested and can be made by calling the restaurant at (504) 581-3467 or via their website, www.gwfins.com.  GW Fins offers complimentary validated parking at Central Garage located on the corner of Dauphine and Iberville Streets.

Sauteed Louisiana Rainbow Trout with Spinach, Oysters, Shiitakes and Tasso

(Makes 4 Servings)

4 each 8 ounce skin-on Rainbow Trout Filets

1 Pound Washed Stemless Spinach
8 Ounces  Stemmed and Sliced Shiitake Mushrooms
1 Pint Freshly Shucked Gulf Oysters
2  Ounces Julienned Tasso

2 Ounces Concentrated Lobster or Shrimp Stock
4 Ounces Butter

Olive Oil
Salt and Pepper

1)    For the sauce, place the two ounces of stock in a large coffee mug and microwave on high until boiling.  Remove and add the stick of cold butter cut in cubes and blend with an immersion blender (or transfer to a regular blender) until creamy and smooth.  Reserve in a very warm place or in a double boiler at just under simmering.

2)    Season the Rainbow Trout filets with salt and pepper and dust in flour.  Preheat a large (12” or bigger ) or two smaller sauté pans.  First, place a tablespoon each of olive oil and butter in the pan then the Rainbow Trout filets, skin side up and sauté for about four minutes on each side on medium high heat.

3)    While the Rainbow Trout is cooking, sauté the shiitakes in a little olive oil for about three minutes, stirring often.  Add the tasso (which is already cooked and just needs to be heated), the spinach for a couple of minutes, stilling often and finally the oysters just until the edges curl.  Reserve warm.

4)    When the fish is done, plate in a large pasta bowl and top with the spinach and oyster mixture, including any juices.  Add one ounce of lobster butter and serve immediately.