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Garlic Crusted Drum

Garlic Crusted Drum

  • Prep Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings


  • Four 4-ounce fillet Puppy Drum or other firm white fish
  • Salt and pepper
  • Scampi Butter

  • 8 tablespoons butter, softened
  • 2 1/4 teaspoons minced garlic
  • 2 1/4 teaspoons minced shallot
  • 3/4 teaspoon chopped parsley
  • Pinch of salt
  • 2 tablespoons bread crumbs
  • Potato Hash

  • 2 cups peeled and 1/2-inch dice Idaho potato, about 1 pound
  • 2 tablespoons butter
  • 3 to 4 slices bacon
  • 5 ounces smoked crimini, baby bella, or shiitake mushrooms, quartered
  • 1/4 pound haricot vert, blanched and halved
  • Salt and pepper
  • 1 tablespoon chopped parsley
  • Beurre Rouge

  • 1/2 cup red wine
  • 2 teaspoons minced shallot
  • 1 sprig parsley
  • 1 sprig thyme
  • 1/4 teaspoon black peppercorn
  • 1/2 cup cream
  • 4 tablespoons butter, softened


  • Garlic Crusted Drum

    Position an oven rack 6-inches from the broiler unit and pre-heat the broiler.

    Line a rimmed baking sheet with foil, season the fish with salt and pepper, and place on the baking sheet.

    Spread 1 tablespoon or so of the Scampi Butter over each fillet and broil in the oven 8 minutes, rotating the pan midway, until the fish is cooked through and is golden brown.

    Serve over the Potato Hash with the Beurre Rouge.

  • Scampi Butter

    Combine the ingredients in a small bowl with a spoon and set aside at room temperature until ready to use.

    3/4 cup

  • Potato Hash

    Add the potato to a small sauce pot and cover with salted water.  Bring to a boil over high heat, reduce heat to medium and cook until fork tender  Drain the potatoes and set aside to cool.

    Preheat and electric fryer with vegetable oil to 350 degrees F.  Fry the potatoes until golden, about 4 minutes.  Transfer with a slotted spoon to a paper towel to drain.

    Melt the butter in a 12-inch sauté pan over medium heat, add the bacon, and cook until fat is rendered.  Add the potatoes, mushrooms, haricot vert to the pan and season with salt and pepper.  continue to cook until well combined and warmed through.  Stir in the parsley.

    4 servings

  • Beurre Rouge

    Add wine, shallot, parsley, thyme and peppercorns to a small pot and set over medium heat.  Reduce the wine until almost completely evaporated, about 4 minutes.  Stir in the cream and continue to cook until reduce by half.  Reduce the heat to low and whisk in the butter 1 tablespoon at a time until completely smooth, being careful not to break the sauce by allowing it to get too hot.  Strain through a fine mesh sieve and cover to keep warm until ready to serve.

    ½ cup