Ingredients: 1 small bay leaf,1/2 teaspoon black peppercorns, cracked,6 catfish fillets,1/2 celery, chopped1/4 cup carrots, chopped,Chives for garnishing,Creole Seasoning,2 tablespoons flour,Juice of 1 lemon,1/2 cup onion, chopped,A few sprigs of parsley,1/3 cup toasted pecans,1 1/2 cup seafood stock,6-8 tablespoons unsalted butter,Worcestershire sauce
Instructions:
- Heat 2 tablespoons butter in a sauce pan until bubbling.
- Add the vegetables, parsley, bay leaf and peppercorns, and saut until they are soft.
- Add the stock and lemon juice to the vegetables and simmer for about 10 minutes.While the stock is simmering, make a roux by heating 2 tablespoons of the butter in a cast iron pan until it's sizzling, then add the flour whisking continously until the roux is a medium to dark brown.
- Add the stock to the roux whisking continuously until smooth.
- Add a few drops of Worcestershire.
- Whisk in additional butter, if desired.
- Sprinkle the fish filets liberally with the seasoning.
- Heat 2 tablespoons of butter in saut pan until sizzling, then add the fish filets 2 at a time. Cook for about 5 minutes on both sides. Then serve sprinkled with toasted pecans, and sauce with the meunire.
- Garnish with snipped chives, if desired.
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