SKIN-ON SEARED BLACK DRUM FILET (WITH SQUASH PUREE & BOK CHOY; DRIZZLED WITH WHITE TRUFFLE & SAGE BUTTER)


Ingredients:

2 lbs. skin-on Louisiana Black Drum filets, cleaned & scaled (local fish)
1-2 tsp. garlic
1 Tbsp. black pepper
1 Tbsp. olive oil
1 Tbsp. canola oil
8 oz. butter
2 sprigs fresh sage
2 lbs. acorn squash
2 lbs. butternut squash
2 lbs. baby bok choy (can also substitute broccoli, asparagus, etc.)
1 tsp. white truffle infused oil (available in fine food stores)
1 cup chicken or vegetable stock
1 quart water
parsley or cilantro sprig for garnish

Chef: Kevin Cadow, Cafe Indo

Squash Puree

With heavy knife, cut squash in half, remove seeds with spoon, lay on roasting pan. Drizzle squash with olive oil, season with salt & pepper. Cover with aluminum foil. Put on middle shelf of pre-heated oven (350-375 degrees). Cook until inside is tender, approximately 1-2 hours. When cooked, let cool slightly. Remove pulp and place in food processor. Puree until smooth, scraping down sides a few times. Season with salt & pepper, add a little firm butter and continue to puree. Remove, keep warm, or re-heat when ready.

Sage Butter

Melt 1 Tbsp. butter with a pinch of finely chopped sage, salt, pepper, and heat until butter is bubbly, almost light brown. Remove from heat and let infuse, then strain. Keep butter warm on low heat.



Bok Choy

Bring water to simmer and salt to taste. Clean and trim bok choy. Blanche in salted boiling water for 1-2 minutes. Remove. Immediately place in ice water. Let cool. Strain excess water.

Fish Filets

Heat skillet. Pat-dry the filets with a paper towel. Season with salt & pepper on both sides. Add canola and olive oil to pan, allowing oil to heat. Add filets skin side down on high heat for 1 minute. Shake pan. Place in pre-heated oven (400-degrees). Roast until flesh is firm, approximately 4-7 minutes. Remove from oven. Plating: Warm or re-heat baby bok choy and squash puree. Place bok choy in center of plate, fanning out the bok choy a little. Scoop the puree into a round on top of the bok choy, then place the fish on top of the squash, keeping the layers. Drizzle with sage butter and truffle oil, and garnish with a fresh herb sprig.

GALATOIRE'S

Sauteed Black Drum:

6 boneless Louisiana black drum filets, 8 to 10 oz. each, drum or other flaky white fish
2 cups flour
2 cups clarified butter
salt and pepper to taste

Crab Yvonne:


1 recipe meuniere butter (see below)
6 fresh artichoke bottoms - sliced
1 pound domestic button mushrooms - sliced
1 pound Louisiana jumbo lump crabmeat - cleaned
1 bunch green onions - chopped


Meuniere Butter:


1 pound salted butter
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar


Melt butter in a medium saucepan over low heat, whisking continuously until the milk fats begin browning and the sauce becomes a dark golden brown. Off heat, continue to whisk slowly, adding lemon juice and vinegar to the brown butter. The sauce will begin to froth until the liquids have evaporated. Once the acids have been incorporated and cease to froth, stop whisking and set aside.


Preparation:


Heat the meuniere butter in a large skillet over medium heat. Add mushrooms, artichoke and green onions and saute. Gently fold in crabmeat and continue to saute until the crabmeat is heated through. Remove from heat. Set aside in a warm place while you saute the fish. Then season fish with salt and pepper and dust with flour. Cover the bottom of a large saute pan with clarified margarine and place on a medium high heat. Shake any excess flour from the fish and saute until a golden brown crust is formed, approximately 4 to 5 minutes each side. Place each fish filet on a warmed plate. Divide crabmeat mixture evenly atop each filet. Garnish with lemon wedges. Serve at once. Serves 6.