In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Gus Martin from Muriel's Jackson Square prepares seafood and escargot.

Pecan Puppy Drum
Drum Fillets
Pecan Crust
Pecan Relish
Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Escargot Orleans

8 – each escargot
1/2 oz - apple smoked bacon
1/2 oz – fennel bulb
1/4 oz – leeks
1 oz – oyster mushrooms
Cracked pepper – to taste
Kosher salt – to taste
3 oz – roasted garlic butter sauce
2 slices – baguette
1 tsp – garlic oil