Chat du lac
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Catfish fillets(about 2lb) |
| ½ | cup | White wine |
| 1 | x | Salt to taste |
| 2 | tablespoons | Flour,all-purpose |
| ½ | each | Juice of lemon |
| 2 | tablespoons | Parsley,finely chopped |
| 5 | tablespoons | Butter or margarine,softened |
| ½ | pounds | Mushrooms,thinly sliced(2c) |
| 1 | x | Black pepper to taste |
| ½ | cup | Milk |
| 2 | tablespoons | Parmesan 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.