Fillet of catfish bayou lafourche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Catfish fillets(5-7oz ea) |
| 1 | cup | Flour,all-purpose |
| 1 | x | Cayenne pepper to taste |
| ½ | cup | White wine,dry |
| 2 | eaches | Juice of lemon |
| 2 | tablespoons | Tarragon,chopped fresh |
| 2 | tablespoons | Green onion,chopped |
| 2 | tablespoons | Chives,chopped |
| ½ | cup | Butter,clarified |
| 1 | x | Salt to taste |
| ½ | cup | Champagne |
| 12 | eaches | Oysters,fresh shucked |
| 2 | tablespoons | Shallots,chopped |
| ½ | teaspoon | Tarragon,dried |
| ½ | 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 Lafitte's Landing retaurant in Donaldsonville, Louisiana.