Chat Du Lac

Title:
Chat Du Lac

Yield:
6 Servings

Categories:
Creole,
Fish,
Seafood




Ingredients:





     6    Catfish fillets(about 2lb)


   1/2 c  White wine


          Salt to taste


     2 tb Flour,all-purpose


   1/2    Juice of lemon


     2 tb Parsley,finely chopped


     5 tb Butter or margarine,softened


   1/2 lb Mushrooms,thinly sliced(2c)


          Black pepper to taste


   1/2 c  Milk


     2 tb 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini