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Prep Time1 hour
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Cook Time1 hour
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Serving2
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I had this dish at Cafe Degas with Lisa and it was delicious. The main difference between Cafe Degas’ dish and mine is the way the fish is cooked. I baked my puppy drum fillets at 400 degrees for 15 minutes. Cafe Degas pan-sauteed theirs. This dish is worthy of a dinner party and I think you could make the risotto and sauce ahead of time, hold it, and slide the fish into the oven 20 minutes before serving time. Or, just spend all Friday night cooking and watching movies and have your own party.
Ingredients
Beurre Blanc
Directions
The recipe for the risotto is on this site, as is a recipe for baked drum. The lemon Beurre Blanc is easy once you get the hang of it and the only challenge about this entire ensemble is the timing. I started the lemon sauce first because once you start the risotto you have to stand over the stove. Put the fish in the oven when you are about twenty minutes from wanting to eat dinner. And serve with some steamed asparagus and maybe some of those cute little carrots I found at Dorignac's!
Make the lemon sauce. Put the shallots and the wine, lemon juice and vinegar in a small saucepan and reduce until it is syrupy. Then, over very low heat, whisk in the two sticks of butter. Add a dollop of heavy cream to stabilize the sauce and then keep it warm in a water bath while you make the risotto.
Make the risotto (recipe on this site) and add some crabmeat if you like!
Bake the seasoned fish fillets at 400 degrees for 15 minutes (maybe a few minutes longer).
Serve the fish on the risotto and nap with the sauce. Garnish with parsley! Pour a nice Chablis. Wow.
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