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Puppy Drum Pontchartrain with Crab Meat and Caper

Date Added: Oct 22, 2010 Cajun & Creole Entrees
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Prep Time

2 mins

Cook Time

8 mins

Ready In

10 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Puppy Drum Fish is a young black drum fish. Seasoned with Chef Mars' Creole Spice Mix and covered in a Caper Cream Crab Meat Pontchartrain Sauce, served with a side of bourbon mashed sweet potatoes and Creole Corn Macque Choux.


Ingredients

  • 1  Each Puppy Drum Fish Filet
  • 1
  •  As Needed Creole Spice Mix (for seasoning fish)
  • 2
  • 1 ½  Table Spoon(s) Creole Spice Mix
  • 3
  • 2  Ounce(s) Weight Flour
  • 4
  • 1  Table Spoon(s) Oil
  • 5
  • 3 1/2  Ounce(s) Weight Butter
  • 6
  • 1 1/2  Ounce(s) Weight Jumbo Lump Crab Meat
  • 7
  • 2  Table Spoon(s) Capers
  • 8
  • 2  Fluid ounce(s) White Wine
  • 9
  •  As Needed Bourbon Mashed Sweet Potatoes
  • 10
  •  As Needed Creole Corn Macque Choux
  • 11

Directions

    1. Season fish with Creole Spice Mix and dredge in flour, shaking off excess flour
    2. In a hot saute pan, add oil
    3. Sear fish quickly in pan on one side
    4. Place fish in oven for 2 - 3 minutes at 350 degrees
    5. Remove fish from pan
    6. Place pan on high heat
    7. Add 1/2 oz butter to pan, melt and brown a bit
    8. Add crab meat and let brown on one side
    9. Toss in capers to combine
    10. Turn heat to medium high and add wine, let reduce by half
    11. Turn heat off and add 3 oz butter, constantly stirring
    12. Add Creole Spice Mix and Toss to combine
    13. Plate with Bourbon Mashed Potatoes then top with Fish, pour Crab Meat Sauce over fish and serve with a side of Creole Corn Macque Choux
    14. Enjoy!

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