Sauteed Drum Yvonne - Galatoires Bistro

For Sauteed Drum:

2- 6 oz. filets of fresh Louisiana Drum

2 cups all- purpose flour

½ cup cooking oil

Salt and pepper

For Yvonne Garnish:

2 cups button mushroom (sliced)

1 large artichoke heart (sliced)

8 oz. Louisiana lump crabmeat

½ cup green onion (sliced)

¼ lb. of butter

1 teaspoon lemon juice (room temperature)

1 teaspoon red wine vinegar (room temperature)

Salt and Pepper

Serves 2


In a small sauté pan, melt ¼ lb. of butter on medium heat until butter starts to brown. Once butter has browned, turn heat off and allow to cool slightly. Slowly add lemon juice and vinegar. (If butter is too hot lemon juice and vinegar may bubble over) Add oil to different medium sauté pan on medium heat. Season fish with salt and pepper on both sides, cover in flour, then add to sauté pan. Allow the top of the fish to brown then flip and continue to cook, approximately 5-7 minutes. In your small sauté pan containing your browned butter, return to heat and add sliced mushroom and artichoke. Once mushroom is cooked, add crabmeat, green onion, and season with salt and pepper. Lift fish out of the sauté pan allowing any excess oil to drip off and place on dinner plate. Split the Yvonne garnish between the two pieces of fish and enjoy!