Bronzed Puppy Drum with Lump Crab Confit and Louisiana Succotash with Mustard Vinaigrette

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By James Zelaya, Culinary Director of Café Reconcile

Makes 8 servings

Ingredients for Succotash:

Bi-colored sweet corn   2 ears

Purple Hull peas   1Lb

Cherry Tomatoes   ½ pint

Jalapeño peppers   3 medium

Green Bell Peppers   1 medium

Vidalia Onions   1 medium

Chicken Andouille Sausage 0.25 lb

Other Ingredients for dish:

Mustard greens   2 bunches

Shiitake mushrooms   2 pints

Sango radish sprouts   .5 oz

Puppy Drum    eight 6-oz fillets

Ingredients for Seasoning of Fish:

Kosher salt   dash

Dry dill weed   2 tsp

Paprika   3 tsp

Granulated garlic   1 tsp

Ingredients for Mustard Vinaigrette:

Creole mustard   3 TBS

Dijon mustard    2TBS

Cayenne pepper   a pinch of

Kosher salt    dash

Honey    2 TBS

Red wine vinegar    1/4 cup

Roasted garlic oil    ¾ cup

Roasted garlic    1 TBS


How to prep ingredients:

Peel & wash the corn & cut kernels off from cob. (Set aside) Pick fresh purple hull peas & wash. Place a pot of water on stove to boil, when it comes to a boil, add the peas. Turn down to a simmer till peas are tender. Place peas on a sheet pan; allow cooling in the freezer. (Remove and set aside) Wash & slice cherry tomatoes in half. (set aside) Wash & cut jalapeños to a fine dice. (set aside) Wash & cut green bell peppers into quarter inch dice. (set aside). Peel & chop Vidalia onions into quarter inch dice.  Place a skillet on the stove and chicken andouille sausage for 6 minutes at medium heat.  Add onions, and cook for another 6 minutes. Remove to a clean sheet pan to chill in the cooler. Wash mustard greens & slice into thin quarter inch strips. Slices shiitake mushrooms into julienne strips. Reserve sango radish sprouts for garnish.


To make mustard vinaigrette:

Mix Creole mustard, Dijon mustard, cayenne pepper, honey, red wine vinegar, roasted garlic, the white portion of one bunch of green onions into a food processor. Blend for three minutes. Add roasted garlic oil by stream line slowly into the food processor until emulsified. Season with kosher salt.


How to make & season the fish:     

Combine the kosher salt, dill weed, paprika & granulated garlic. Blend together till combined.  Spread oil evenly on both sides of fish, add seasoning to fish and rub into both sides of the fish.

After the prep work is completed, it is now time to assemble the dish as follows:

In a mixing bowl, place corn purple hull peas, cherry tomatoes, jalapeño, green bell pepper, Vidalia onions, and chicken andouille sausage. Add mustard vinaigrette to achieve a nice coating. Mix together and season with Kosher Salt.

In a hot cast iron skillet, cook fish (presentation side down). Do not flip until you notice an opaque color from the fish being cooked (about 6 minutes)

The mistake usually made when cooking fish is that it is flipped too soon. When ready to be flipped, cook on the other side for 3 minutes.

Cook greens in skillet with butter and salt until wilted. Cook mushrooms in separate skillet with butter, salt and fresh cracked pepper.



Place one tablespoon of mustard vinaigrette on plate. Place the purple hull succotash towards the center of the plate. Place a serving of greens opposite of the succotash. Place the fish in the center of the plate. Add the mushrooms down the center of the fish topped with sango radish sprouts.

Nutrition Facts per Serving:

490 calories, 18 grams fat, 3.5 grams saturated fat, 535 mg sodium, 41 grams carbohydrate, 7 grams fiber, 4 grams sugar, 43 grams protein.