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.