A native of monroe, Chef Chris McKnight runs The Fat Pelican with his wife, Mandi, serving Southern French cuisine in an environment that he says is “comfortable, relaxing and inviting.” He learned cooking from his grandmother, and he also credits reknowned Louisiana chef Cory Bahr for helping him develop expertise. The best part of his job he says, is that he learns something new every day and is presented with new challenges. He plans to open a second location early this year in Sterlington.
Grilled Black Drum With Camellia Red Bean Caviar and Local Honey Dijon Vinaigrette
8-ounce Gulf black drum
Salt and pepper to taste
3 ounces of Camellia red beans (blanched tender)
2 ounces trinity
1 tablespoon garlic
1 tablespoon shallots
2 ounces cider vinegar
2 ounces of local Swamp Fox Farms honey
1 tablespoon Dijon mustard
1.5 ounces Andouille sausage
1 teaspoon chop parsley
Salt and pepper to taste
Combine all ingredients for the caviar mixture on medium heat
Heat Gulf black drum on hot grill for 8 minutes. Cover plate with the caviar and top with Gulf black drum. Sprinkle with chopped parsley and serve.
