| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Creole, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
Catfish fillets(about 2lb) |
| 1/2 |
c |
White wine |
|
|
Salt to taste |
| 2 |
tb |
Flour,all-purpose |
| 1/2 |
|
Juice of lemon |
| 2 |
tb |
Parsley,finely chopped |
| 5 |
tb |
Butter or margarine,softened |
| 1/2 |
lb |
Mushrooms,thinly sliced(2c) |
|
|
Black pepper to taste |
| 1/2 |
c |
Milk |
| 2 |
tb |
Parmesan cheese,fresh grated |
INSTRUCTIONS
1. Thaw frozen fish according to package directions.
2. Rub rectangular baking dish with 1 tablespoon of the butter.
3. Pat fillets dry; arrange in dish in one layer.
4. Add wine; scatter mushrooms over fish and sprinkle with salt and
pepper.
5. Bake in preheated 400'F. oven 10 minutes.
6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour,
stirring with whisk.
7. Add milk, stirring; when blended and smooth, remove from heat.
8. Pour liquid from baked fish into saucepan, stirring; bring to a boil and
cook, stirring often, about 5 minutes.
9. Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.
10. Sprinkle with cheese and parsley; serve hot.
NOTE: Recipe compliments of Craig Claiborne and Trilby's Restaurant of
Ocean Springs, Mississippi.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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