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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares horseradish crusted drum and tomato & shrimp salad.

Horseradish Crusted Drum

Makes 4 servings.

4 Prepped Drum Filets
1 cup Fried Parsnips
12 Fried Spinach Leaves
8 oz. Truffled Potato Sauce
Oil and Butter for sauteeing
Truffle Oil

1) Preheat a large nonstick saute pan. Add about 2 tablespoons olive oil and 1 tablespoon butter and place the prepared filets crumb side down. Cook until golden brown, turn and lower heat. Cook on low heat until done - about 2 - 3 minutes.

2) Ladle 2 ounces of potato sauce on the side of the plate and place the drum filet in the center. Mound 1/4 cup fried parsnips on top of the fish, drizzle a few drops of truffle oil on top the sauce and top with 3 fried spinach leaves.

Crispy Fried Parsnips

Makes 4 servings.

4 Large Parsnips, peeled and cut in strips using a peeler
Ice Water
Vegetable oil for frying

1) Peel parsnips and using the peeler shave long strips down to the core.

2) Soak in ice water for at least 30 minutes.

3) Drain well and fry immersed in 325 degree oil, stirring often until medium brown and crisp. Be careful not to overcook or they will become dark and bitter. Drain on paper towels and reserve uncovered at room temperature. Can be cooked a few hours ahead.

Mashed Potatoes for Truffle Sauce

Makes 4 servings.

1 Large Idaho Potato, Peeled, cut 2” cubes
1 oz. Butter
2 oz. Half and Half, warmed
Salt and Pepper
2 oz. Half and Half, warmed
1 tsp. Truffle Oil

1) Place potatoes in a sauce pan and cover with cold water. Place on high heat and bring to a boil. Cook until fork tender. Drain and leave in the hot pot to steam dry.

2) Mash with a potato masher or fork, removing all lumps (before adding any liquid)

3) Stir in butter and 4 ounces of warmed cream.

4) Season to taste with salt and pepper.

5) Thin with the other 4 ounces of warm cream, add truffle oil and strain through a sieve. Reserve warm.

Fried Baby Spinach

Makes 4 Servings

12 Perfectly Shaped Spinach Leaves
Vegetable oil for frying

1) Pick small washed spinach leaves (a few extra wouldn’t hurt) wash and dry. Cut the stems about an inch long.

2) Heat about two cups of oil to 300 degrees and place the leaves one at a time in the hot oil

3) Stir gently to separate the leaves and carefully remove them when they become translucent and place them on a paper towel to drain. Reserve uncovered at room temperature.