Fillet Of Catfish Bayou Lafourche

Author: chefs-mate Cooking Method: Sautéing Cuisine: Creole Courses: Main Courses

Difficulty: Advanced

Servings: 4 Calories: 1106.0

Description

This elegant Creole dish features catfish fillets pan-seared in clarified butter until golden brown. They are topped with fresh oysters and a rich, creamy sauce made from champagne, tarragon, and butter. The result is a sophisticated main course with a balance of savory, briny, and herbal flavors.

Directions

Thaw frozen fish according to package directions.
Season catfish with salt and cayenne; dust with flour, shaking off excess.
Heat clarified butter in large heavy skillet.
Place fillets in skillet, flat side up; saute over medium heat until brown.
Turn fillets and continue to saute until brown, then remove to heated plates.
Deglaze skillet with champagne or wine;
add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.
Cook until oysters begin to curl, then remove and place 3 on each fillet.
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).
Continue adding butter; butter will emulsify, creating a smooth creamy sauce.
Add chives, adjust seasoning with salt and cayenne, and pour over oysters.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1106.0kcal

% Daily Value *
Total Fat 60.7g94%
Saturated Fat 33.4g167%
Cholesterol 391.4mg131%
Sodium 1250.0mg53%
Total Carbohydrate 79.7g27%
Dietary Fiber 9.4g38%
Sugars 3.9g
Protein 62.2g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bayou, butter,clarified, butter,unsalted, catfish, cayenne, champagne, chives,chopped, creole, fillet, fillets57oz, fish, flour,allpurpose, fresh, green, juice, lafourche, lemon, main, onion,chopped, oysters,fresh

Fillet Of Catfish Bayou Lafourche