Crackling-Crusted Black Drum

Chef Bonnie Breaux - 2017 Queen of Louisiana Seafood

Crackling-Crusted Black Drum graced with a Fennel Marmalade, nestled on Abita Amber-infused Brabant Potatoes and Sautéed Haricot Vert, topped with butter-poached, Jumbo-Lump, Blue-Point Crabmeat.
Cook/PrepTime: 1 HourServings: 5


1 lb. Pork Cracklings
1 qt. Panko Bread Crumbs
4 Tbsp. Cajun Blackening Seasoning
Egg Wash
1 1/2 cups + 7 Tbsp Clarified Butter

5 - 6oz Black Drum Fillets

Zest of Lemon
1 pinch White Pepper
1 oz. Chopped Fresh Parsley
8 oz. Jumbo Lump Blue Point Crab
1 lb. Bacon
2 Fennel Bulbs - julienned
1 small Onion diced
2 cups White Vinegar
1 lb. Light Brown Sugar
1 pinch Cayenne Pepper
3 oz. Haricot Verts
2 oz. Red Bell Pepper - Julienned
1 1/2 lb. Yukon Gold Potatoes Macedoine (1/4 inch cube)
1/3 cup shallots - Julienned
2 - 12 oz. Abita Amber Beers
1 cup Chicken Stock


Combine Pork Crackling (processed fine in food processor), Panko Crumbs and 2 Tb. Cajun Blackening Seasoning
Coat seasoned Black Drum filets with Egg wash then dredge in Crackling breading.
On a medium-heat skillet with the clarified butter, place fish, flesh-side down. Cook for 3 minutes then flip and cook for an additional two minutes.
In a sauce pan on low heat, combine 1 1/2 cups clarified butter, lemon zest, parsley and white pepper, then gently add the crab meat being careful to keep from falling apart. Poach for 2-3 minutes
In a skillet, cook bacon until crispy and render all fat. Remove bacon and sauté fennel and diced onions in bacon fat until clear. Add vinegar and brown sugar, cook for an additional 20-25 minutes until it becomes a syrup-like consistency, then add crumbled bacon.  Salt and pepper to taste.
Blanch Haricot Verts in salted water. Sautee with red bell pepper in clarified butter, then salt and pepper to taste.
Combine chicken stock and beers, bring to a boil and reduce by 1/4. Reduce heat to low, steep potatoes for 3-4 minutes then strain potatoes from liquid. In a medium heat skillet, add clarified butter, sauté potatoes and shallots until golden brown. Salt and pepper to taste.

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