Drumming in Spring

Arnaud’s Chef de Cuisine Tommy DiGiovanni shares their Herb-crusted pan-seared Black Drum with Buerre Rouge and spring corn maque choux

Herb-crusted Black Drum
2  6-8 ounce Drum or Redfish fillets
1½ Tablespoons chopped chives
1½ Tablespoons dill
1½ Tablespoons oregano
1½ Tablespoons Italian parsley
Sea salt to taste
Pepper to taste
4 ounces olive oil

Chop fresh herbs coarse or fine depending on preference. Season fillets with salt and pepper. Sprinkle and gently pat down herbs on top of the fillets. Add oil to a large sauté pan over medium heat. Once oil is hot, place fish in the pan, herb-crusted side down. Cook for about 1 minute and gently flip the fish over. Let cook on that side to completion; it’s best to lower the heat and cook slowly, probably 4-5 minutes. Remove from the heat and reserve.
 

Spring Corn Maque Choux
2  ears fresh yellow corn
1/4 cup onion, finely diced
1/4 cup celery, finely diced
1/4 cup red bell pepper, finely diced
1 Tablespoon jalapeño pepper, finely diced
1/4 cup green onion, finely diced
1 Tablespoon garlic, minced
Sea Salt to taste
Pepper to taste
2 Tablespoons unsalted butter
1 Tablespoon olive oil

Shuck corn and reserve kernels. In a large sauté pan, add oil and butter and melt over medium-high heat. Add all ingredients except the green onion, corn, salt and pepper. Sauté vegetables until al dente, about 2 minutes, stirring so they won’t stick or caramelize. Add corn and cook on low heat, about 5 minutes or until desired tenderness. Add green onion, salt and pepper and reserve.
 

Buerre Rouge
1/3 cup dry white wine
1/3 cup heavy cream
1 large shallot, very finely chopped
2 Tablespoons tomato paste
1½ sticks (6 ounces) unsalted butter
1/2 teaspoon Kosher or sea salt
1/8 teaspoon white pepper
2 Tablespoons fresh chives, snipped small

In a small saucepan, combine wine, tomato paste, cream and shallot over medium-high heat. Bring to boil, then reduce the heat to low. Simmer gently until reduced to about 3 Tablespoons, watching carefully, about 10 minutes. (Set aside for up to 1 hour before finishing sauce, if desired, or finish immediately.)

Place pan over low heat to warm through, if necessary. As soon as it’s steaming, add all the butter at once and swirl or whisk the sauce continuously until butter has been thoroughly absorbed and sauce is smooth. Remove from heat immediately and stir in the pepper and chives. Use within 10 minutes or keep warm, covered, in the top of a double boiler over warm but not simmering water for up to 1 hour, stirring occasionally.
 

To Plate: Place the hot corn maque choux in the center of a dinner plate. Place the fillet atop the corn and drizzle sauce atop and around the fish. Garnish with a sprig of one of the herbs used in preparation.

Serves 2

 

Arnaud’s

813 Bienville St. 523-5433, ArnaudsRestaurant.com

 

 


 

 

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