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-> [Catfish, Exotic, Seafood] -> [Fillet of catfish bayou lafourche Recipe] |
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Fillet of catfish bayou lafourche
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| Artist: |
_ |
| Categories: |
Catfish, Exotic, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Catfish fillets(5-7oz ea) | | 1/2
| cup | Butter, clarified | | 1
| cup | Flour, all-purpose | | | Salt to taste | | | Cayenne pepper to taste | | 1/2
| cup | Champagne | | 1/2
| cup | White wine, dry | | 12
| | Oysters, fresh shucked | | 2
| | Juice of lemon | | 2
| tbsp | Shallots, chopped | | 2
| tbsp | Tarragon, chopped fresh | | 1/2
| tsp | Tarragon, dried | | 2
| tbsp | Green onion, chopped | | 1/2
| cup | Butter, unsalted | | 2
| tbsp | Chives, chopped |
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Procedures:
| 1 | Thaw frozen fish according to package directions.?Season catfish with salt and cayenne; dust with flour, shaking off excess.?Heat clarified butter in large heavy skillet.?Place fillets in skillet, flat side up; saute over medium heat until brown.?Turn fillets and continue to saute until brown, then remove to heated plates.?Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.?Cook until oysters begin to curl, then remove and place 3 on each fillet.?Reduce liquid in skillet until a glaze forms, then add cold butter, a few chips at a time, swirling pan constantly (do not stir, as spots will develop and butter solids and liquids will separate).?Continue adding butter; butter will emulsify, creating a smooth creamy sauce.?10. | | 2 | Add chives, adjust seasoning with salt and cayenne, and pour over oysters.?note: served a famous lafitte"s landing retaurant in donaldsonville, louisiana.?/td> |
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