SKIN-ON SEARED BLACK DRUM FILET

SKIN-ON SEARED BLACK DRUM FILET

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

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.