Olive Oil Poached Black Drum Chef Chris Lusk Poached Black Drum with Chervil & Tarragon Butter Sauce Servings: 4 Ingredients 4 Louisiana Drum fillets, skin on & scales off 2 cups olive oil 1lemon 10 black peppercorns, whole 1 bay leaf Salt & pepper to taste Chervil and Tarragon Butter Sauce 2 tsp. Chervil, chopped 2 tsp. Tarragon, chopped 1 clove garlic, minced 1 shallot, finely diced ½ cup white balsamic vinegar 1 cup heavy cream ½ lb. butter, diced into small cubes Salt & pepper to taste Directions Olive Oil Poached Black Drum Place olive oil in a heavy sauté pan. Cut lemon in half and place in oil, with the peppercorns and bay leaf. Heat the oil mixture on low heat for 3-5 minutes, then season fish with salt and pepper on both sides. Place fish in warm oil and cook for 6-7 minutes, or until the flesh of the fish begins to flake apart. Remove fish from oil and drain on a paper towel to remove excess oil. Chervil and Tarragon Butter Sauce Combine vinegar, garlic, shallots, Tarragon, and Chervil in a heavy saucepot. Cook over medium heat for 2 minutes or until vinegar is reduced by ¼, then add cream. Slowly whisk in the butter until it is completely emulsified into a cream mixture. Season with salt and pepper, and serve over olive oil poached drum. Yield: 1-1/2 cups Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!