Restaurants›Arnaud's›Black Drum Recipe

Black Drum Recipe

Inspired by Arnaud's

Time30m

Serves4

Potato-encrusted and pan-seared black drum fish served with fennel and herbsaint butter.

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Frequently paired with

The best thing to pair and share with Black Drum

Selected to pour

DESI MULLED WINE

Warm and spicy (not sweet), with Indian vanilla, ginger and a kick of black pepper.

warm · spicy · full-bodied

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Ingredients

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Main Ingredients

Method

Preparation Instructions

Prepare the Potatoes

In a bowl, combine the grated potatoes with salt and mix well. Let sit for 10 minutes to draw out moisture. Squeeze out excess moisture and set aside.

Prepare the Fish

Season the black drum fillets with salt and black pepper on both sides.

Crust the Fish

In a large skillet, heat 2 tbs of olive oil over medium-high heat. Press the grated potatoes onto one side of each fish fillet to form a crust.

Pan-Seer the Fish

Place the fish crust-side down in the skillet. Cook for about 4-5 minutes until the crust is golden brown. Gently flip the fillets and add 2 tbs of butter to the pan. Cook for an additional 4-5 minutes until the fish is cooked through.

Prepare the Fennel Butter

In a separate saucepan, melt the remaining 2 tbs of butter over medium heat. Add the sliced fennel and sauté for about 5 minutes until softened. Stir in the Herbsaint and cook for another 1-2 minutes.

Serve

Place the pan-seared black drum on a plate, spoon the fennel and Herbsaint butter over the top, and garnish with fresh herbs.