Chesapeake Bay Puppy Drum with Country Ham and Peanut Vinaigrette


Serves 4

    For the vinaigrette
  • Juice of 1 lemon
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dijon mustard
  • Few drops honey
  • ½ shallot
  • ¾ cup vegetable oil
  • Salt and pepper to taste
  • 2 tablespoons diced country ham
  • 2 tablespoons Hubs peanuts, chopped
  • For the fish
  • 4 (5 ounce) puppy drum filets (or rockfish or tilefish)
  • For the salad
  • 1 apple, thinly sliced
  • 3 radishes, julienned
  • 4 small tokyo turnips, quartered and blanched until just cooked
  • 2 cups young lettuce leaves such as kale, watercress, and spinach
  1. In a blender, combine first five vinaigrette ingredients and blend on medium speed. With blender running, slowly drizzle in olive oil to emulsify. Season with salt and pepper. Transfer vinaigrette to a bowl and stir in ham and peanuts.
  2. In a skillet over medium heat, sauté drum filets until cooked through.
  3. In a mixing bowl, toss together salad ingredients and vinaigrette. Arrange fish on plates beside salad and drizzle remaining vinaigrette around fish.

Sponsored by Hubs Virginia Peanuts.

  • [Sponsored] From Harper Bradshaw of Harper’s Table, Suffolk, Virginia

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