Categories: Recipes Date: Mar 17, 2014 Title: Sautéed Drum with Spinach, Oysters, Shiitakes and Tasso
When Chef Tenney Flynn, Ruth’s Chris Steak House corporate director of culinary operations, met Gary Wollerman, Ruth’s Chris executive vice president and CEO, they discovered a shared passion for creating the finest experience in dining, from the simplest seasonal ingredients to the highest level of guest service. In time, they were inspired to leave the prime steak house business behind and create a world-class prime seafood house—GW Fins. The first of its kind in a town known for seafood, GW Fins offers the freshest offerings from the seas of the world along with the bounty of the nearby Gulf in inventive new dishes such as this sautéed drum.
Season drum fillets with salt and pepper, then dredge in flour. Set aside.
Heat 1 tablespoon oil and 1 tablespoon butter in a sauté pan until butter melts. Add mushrooms and sauté for about 3 minutes, stirring often. Add oysters and cook for 1 minute. Add ham. Remove pan from heat and keep warm.
In another sauté pan, cook spinach in 1 tablespoon butter for about 2 minutes. Season with salt and pepper. Remove pan from heat and keep warm.
Pour stock into a coffee mug and heat in microwave for about 1 minute or until stock is boiling. Add the 1/2 cup cold cut up butter and blend immediately with an immersion blender. (If you don’t have an immersion blender, use a regular blender.) Set aside and keep warm.
Preheat a large sauté pan. Add 2 tablespoons oil and when that gets hot, add 2 tablespoons butter. Add drum fillets and sauté for about 3 minutes on each side.
To serve, place drum fillets on sautéed spinach. Top with oyster-mushroom mixture and finish with butter sauce.
Recipe compliments of Chef Flynn, G.W. Fins