Delmonico’s Pan Sautéed Drum Meuniere | Emerils.com

Ingredients

• Meuniere Compound Butter
• Four 6-ounce portions skinless drum fillets
• Salt and freshly ground black pepper
• ½ cup flour
• 4 tablespoons unsalted butter
• 4 tablespoons clarified butter, canola, or olive oil
• 1/3 cup minced shallots
• 12 roasted fingerling potatoes, halved lengthwise
• 4 artichoke bottoms, quartered
• 1 cup chicken stock
• 1 ounce arugula
• 12 grape tomatoes, halved
• ½ pound jumbo lump crabmeat
• 2 teaspoons fresh lemon juice
• Extra-virgin olive oil, to taste
• 3 tablespoons capers