Fillet of Catfish Bayou Lafourche

Title:
Fillet of Catfish Bayou Lafourche

Yield:
4 Servings

Categories:
Creole,
Fish,
Seafood




Ingredients:





     4    Catfish fillets(5-7oz ea)


     1 c  Flour,all-purpose


          Cayenne pepper to taste


   1/2 c  White wine,dry


     2    Juice of lemon


     2 tb Tarragon,chopped fresh


     2 tb Green onion,chopped


     2 tb Chives,chopped


   1/2 c  Butter,clarified


          Salt to taste


   1/2 c  Champagne


    12    Oysters,fresh shucked


     2 tb Shallots,chopped


   1/2 ts Tarragon,dried


   1/2 c  Butter,unsalted






 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.


 


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