February 10, 2012
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Posted on December 11, 2008 by Destination Chefs, Filed under:

Horseradish Crusted Drum and Tomato & Shrimp Salad

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

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