Chat du lac

6 servings

Ingredients

QuantityIngredient
6eachesCatfish fillets(about 2lb)
½cupWhite wine
1xSalt to taste
2tablespoonsFlour,all-purpose
½eachJuice of lemon
2tablespoonsParsley,finely chopped
5tablespoonsButter or margarine,softened
½poundsMushrooms,thinly sliced(2c)
1xBlack pepper to taste
½cupMilk
2tablespoonsParmesan cheese,fresh grated

Directions

1. Thaw frozen fish according to package directions. 2. Rub rectangular baking dish with 1 tablespoon of the butter. 3. Pat fillets dry; arrange in dish in one layer. 4. Add wine; scatter mushrooms over fish and sprinkle with salt and pepper.

5. Bake in preheated 400'F. oven 10 minutes. 6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour, stirring with whisk.

7. Add milk, stirring; when blended and smooth, remove from heat. 8. Pour liquid from baked fish into saucepan, stirring; bring to a boil and cook, stirring often, about 5 minutes. 9. Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.

10. Sprinkle with cheese and parsley; serve hot. NOTE: Recipe compliments of Craig Claiborne and Trilby's Restaurant of Ocean Springs, Mississippi.