Fillet Of Catfish Bayou Lafourche Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 each: Catfish fillets, 5-7oz ea
1 cup: Flour, all-purpose
Cayenne pepper to taste,
1/2 cup: White wine, dry
2 each: Juice of lemon,
2 tbsp: Tarragon, chopped fresh
2 tbsp: Green onion, chopped
2 tbsp: Chives, chopped
1/2 cup: Butter, clarified
Salt to taste,
1/2 cup: Champagne,
12 each: Oysters, fresh shucked
2 tbsp: Shallots, chopped
1/2 tsp: Tarragon, dried
1/2 cup: Butter, unsalted
Directions:
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 Lafittes Landing retaurant in Donaldsonville,
Louisiana.
Source from luhu.jp
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 Lafittes Landing retaurant in Donaldsonville,
Louisiana.
Source from luhu.jp