| 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 |
tb |
Tarragon,chopped fresh |
| 2 |
tb |
Green onion,chopped |
| 2 |
tb |
Chives,chopped |
| 1/2 |
c |
Butter,clarified |
|
|
Salt to taste |
| 1/2 |
c |
Champagne |
| 12 |
|
Oysters,fresh shucked |
| 2 |
tb |
Shallots,chopped |
| 1/2 |
ts |
Tarragon,dried |
| 1/2 |
c |
Butter,unsalted |
INSTRUCTIONS
1. 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.
10. 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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