CATFISH VIENNAISE by Grant Nooe

A Taste Of The South

INGREDIENTS:


Herbed butter sauce:
2 cups shrimp stock or clam juice
3/4 cup white wine
1 1/2 cups heavy cream
2 Tbs. fresh parsley, chopped
2 Tbs. fresh tarragon, chopped
2 Tbs. fresh dill, chopped
2 Tbs. fresh chives, chopped
2 Tbs. unsalted butter
salt and white pepper to taste

2 cups lentils
4 catfish fillets
salt and white pepper to taste
1/4 cup clarified unsalted butter


METHOD:



For sauce: Heat stock and wine and reduce by half. Add cream and reduce by half again. Combine cream mixture with herbs in a food processor. Blend for five minutes. Return to heat and bring to a simmer, then slowly add butter. Season with salt and pepper.
For fish: Grind dried lentils in food processor to a cornmeal like consistency, 15 minutes. Place ground lentils on a large plate. Season fish fillets with salt and pepper, then dredge in ground lentils. Saute fillets briefly in clarified butter over high heat, then reduce heat to avoid burning lentils. Continue cooking slowly until lentils and fish are done.

To serve: Ladle Herbed Butter Sauce around, not over, the fish.

SERVES:
4

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