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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

Method – In a sauté pan touch with garlic oil. Once warm, add apple smoked bacon, fennel, leeks and oyster mushrooms and sauté for 5 minutes over medium heat till tender then add escargot. Cook another 3 minutes. Let pan cool for 1-2 minutes and add garlic butter sauce. Place in bowl served with grilled baguette.

Roasted Redfish with Crab Butter

7 – 9 oz Fillets
1 tsp - Creole Seasoning
1 tbl - Butter
2 oz - Water
3 oz - Spinach

Method – Season redfish fillets on both sides. Portion out crab stuffing to 3 1/2 oz balls. Wrap redfish around. Place in pan with 1 tbl butter and 2 oz water. Bake in a 350-degree oven for 12 – 14 minutes. Once out oven place on a bed of wilted spinach, drizzle crab butter around. Garnish with chopped parsley.

Crab Butter
Cook first
2 pounds - Jumbo Crabs
1 pound - unsalted butter
1 tbl - tumenic

Then add
2 - each bay leaves
1 each Shallot (dry)
6 – 8 Pepper corn (black)
1/2 cup – rice wine vinegar
1 pound - butter
1/4 cup - cream
1/2 cup - white wine

Method – Wash jumbo crabs and place in a sauce pot, add butter and tumenic. Let simmer on low heat for 30-45 minutes. Get a spoon and break up crabs as they cook. This method releases the flavor. Then strain through a china cup, let cool. To make sauce in a saucepan place shallot, bay leaves, pepper corn, rice vinegar, white wine and reduce by half, then add cream. Let it come down another minute, then whisk in cold unsalted butter. While you are whisking in butter add crab butter. Then strain through a china cup.