Chesapeake Bay Puppy Drum with Country Ham and Peanut Vinaigrette
Yields Serves 4
[Sponsored] From Harper Bradshaw of Harper’s Table, Suffolk, Virginia
For the vinaigrette:
Juice of 1 lemon
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
Few drops honey
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
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.
In a skillet over medium heat, sauté drum filets until cooked through.
In a mixing bowl, toss together salad ingredients and vinaigrette. Arrange fish on plates beside salad and drizzle remaining vinaigrette around fish.