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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