| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | New Orleans | Fish | 4 | Servings |
INGREDIENTS
| 4 | Catfish fillets (about 3 lbs) | |
| Salt & pepper to taste | ||
| 1 | ds | Cayenne |
| 3 | tb | Butter; melted |
| 1/4 | c | Peeled & chopped shallots |
| 1/4 | c | Tomato sauce |
| 1 1/2 | c | Whipping cream |
| 1/2 | Lemon; juice of | |
| 2 | c | Dry white wine |
| 1/3 | c | Finely chopped parsley |
INSTRUCTIONS
Sound like a bit much? This marks a change in the eating habits of whites in the South. When they began eating catfish it had to be dressed up a bit, since educated whites were not to be seen eating lower-class food. Well, this is educated catfish and anyone could be seen eating this. It is popular in New Orleans . . . with all kinds of people. Salt and pepper the fillets along with a dash of cayenne. Place in a covered stove-top dish or saut. pan. Mix together the butter, shallots, tomato sauce, 1 cup of the cream, lemon juice, and the white wine. Pour over the fish and simmer, covered, for 20 minutes or until the fish barely flakes. Gently remove the fish to a warm platter. Add the remaining cream and the parsley to the sauce and bring it to a boil. Reduce the sauce until it thickens and pour it over the fish. Try this over a nice dish, such as Rice with Burned Almonds (see recipe). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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