Catfish With Shrimp Sauce

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	American	Fish	6	Servings

INGREDIENTS

4		Catfish fillets, about 3
		lbs
		Salt & pepper to taste
1/2	c	Butter, melted
2 1/2	T	Peanut or olive oil
1/2		Yellow onion, peeled
		chopped finely
2	T	Finely chopped celery
2	T	Butter
1/2	lb	Fresh mushrooms, sliced
1	T	heaping flour
1/4	c	Fish stock, see recipe or
		clam juice
1	ds	Tabasco
1/2		Lemon, juice of
2	T	Worcestershire sauce
1/3	c	Dry sherry
1	T	Finely chopped parsley
1/4	lb	Shrimp, cooked & cleaned
		cocktail or salad shrimp
		are fine for this

INSTRUCTIONS

This is from a most interesting collection of recipes from New
Orleans. The cook is a fellow called Jesse. The cookbook, long out of
print, is called Jesse's Creole and Deep South Recipes. He has a
wonderful sensitivity, as this recipe shows. It will take some time  to
prepare but it is well worth it.  Salt and pepper the fillets. Mix the
melted butter and oil in an  oven-proof baking dish. (Pyrex would be
fine.) Dredge the fillets in  the mixture and broil, basting often with
the butter and oil mixture.  Do not overcook. The fish will barely
begin to brown and will just  begin to flake.  Meanwhile, prepare the
sauce by sauting the onion and celery in the 2  tablespoons butter.
When clear add the mushrooms and saut for 3  minutes. Stir in the
flour. Work out all lumps. Add the fish stock or  clam juice, Tabasco,
lemon juice, Worcestershire sauce, dry sherry,  and parsley. Simmer for
a moment until thick and then add the shrimp.  Cook for just a minute
and top the fish with the sauce.  I serve this over pasta along with
Peas and Salt Pork (see recipe).  From <The Frugal Gourmet Cooks
American>.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 396 Calories From Fat: 281 Total Fat: 31.7g Cholesterol: 133.1mg Sodium: 289.8mg Potassium: 558.6mg Carbohydrates: 4.4g Fiber: <1g Sugar: 1.6g Protein: 20.4g