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CATFISH FILETS CREAMED NEW ORLEANS STYLE




RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Serves 2

✹  1 skinned, boneless catfish fillets
✹  1 tablespoons butter
✹  ¼ teaspoon salt
✹  ⅛ teaspoon fine ground cayenne pepper
✹  ¼ teaspoon fine ground white pepper
✹  1 tablespsoon peeled, minced shallots
✹  ¼ cup cream
✹  1 tablespoon lemon juice
✹  ½ cup dry white wine
✹  ¼ cup cream
✹  ⅓ tablespoon minced parsley

DIRECTIONS: 

1.  Season the fish fillet with the salt, cayenne and white pepper; then set aside.

2.  Melt the butter in a covered sauté pan. Add the seasoned fish fillets. Bring up the heat and add the
     minced shallots.

3.  Mix together the cream, lemon juice and white wine.

4.  Pour this mixture over the fillets. Bring to nearly boiling, then reduce heat and cover for 20 minutes,
     until the thickest part of the fillets will barely flake.

5.  Gently remove the fish fillets to a warm platter.

6.  Add the 1/4 cup cream to the sauce and bring it to a boil, reducing the sauce until it thickens and is
     well blended.

7.  Stir in the minced parsley and serve thickened sauce over the warmed catfish fillets and rice.



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