72°
Baton Rouge, Louisiana
7 Day Forecast
Follow our weather team on social media

Galatoire's Bistro - Sauteed Drum with Crabmeat Yvonne

3 years 8 months 1 week ago May 08, 2013 May 8, 2013 Wednesday, May 08 2013 May 08, 2013 9:54 AM in Recipes
Source: 2une In

Sautéed Drum with Crabmeat Yvonne

Ingredients:

1 filet of Louisiana Black Puppy Drum
1 cup of Wondra flour
½ cup oil
Salt and Pepper
½ cup Button Mushroom (sliced)
1 Artichoke Heart (sliced)
½ lb. of fresh Jumbo Lump Louisiana Crabmeat
¼ cup Green Onions (chopped)
¼ cup of Salted Butter
1 T. Lemon Juice (room temperature)
1 T. Red Wine Vinegar (room temperature)

Instructions:

1. Heat up a sauté pan to medium heat and add oil.
2. Salt and pepper fish then dredge in flour.
3. Place fish in sauté pan and cook until golden brown, then turn fish over and turn heat down to low to cook through.
4. In a separate sauté pan, melt butter, add mushroom and artichokes.
5. Cook mushrooms and artichokes then add the crabmeat and green onions to heat all the way through.
6. Let the butter in the pan brown slightly then slowly add lemon juice and vinegar. (Butter will pop out of pan if it is too hot and lemon juice and vinegar is added)
7. Take fish out of pan and dry with paper towels then place on plate.
8. Add Yvonne topping to fish and enjoy.

More News

Desktop News

Click to open Continuous News in a sidebar that updates in real-time.
Radar
7 Days