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Chesapeake Bay Puppy Drum with Country Ham and Peanut Vinaigrette


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.
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