| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Creole, Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Catfish fillets, 5-7oz ea | |
| 1 | c | Flour, all-purpose |
| Cayenne pepper to taste | ||
| 1/2 | c | White wine, dry |
| 2 | Juice of lemon | |
| 2 | T | Tarragon, chopped fresh |
| 2 | T | Green onion, chopped |
| 2 | T | Chives, chopped |
| 1/2 | c | Butter, clarified |
| Salt to taste | ||
| 1/2 | c | Champagne |
| 12 | Oysters, fresh shucked | |
| 2 | T | Shallots, chopped |
| 1/2 | t | Tarragon, dried |
| 1/2 | c | Butter, unsalted |
INSTRUCTIONS
Thaw frozen fish according to package directions. 2. Season catfish with salt and cayenne; dust with flour, shaking off excess. 3. Heat clarified butter in large heavy skillet. 4. Place fillets in skillet, flat side up; saute over medium heat until brown. 5. Turn fillets and continue to saute until brown, then remove to heated plates. 6. Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions. 7. Cook until oysters begin to curl, then remove and place 3 on each fillet. 8. 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). 9. Continue adding butter; butter will emulsify, creating a smooth creamy sauce. Add chives, adjust seasoning with salt and cayenne, and pour over oysters. NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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