Chat du lac

Yield: 6 servings

Measure 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

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.

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