Chat Du Lac is a sophisticated yet comforting dish that elevates humble catfish into a restaurant-quality meal. This recipe features tender fillets baked with earthy mushrooms and deglazed with white wine, then smothered in a luxurious, velvety sauce made from butter, flour, milk, and a bright splash of lemon juice. The combination of savory Parmesan cheese and fresh parsley adds depth and color, creating a perfect balance of rich and zesty flavors. While often served as a main course, its light yet satisfying nature makes it excellent for a special weekend brunch or a cozy weeknight dinner. It comes together quickly using simple pantry staples, offering an elegant solution for those looking to impress guests without spending hours in the kitchen.
Chat Du Lac
Description
Chat Du Lac is a sophisticated yet comforting dish that elevates humble catfish into a restaurant-quality meal. This recipe features tender fillets baked with earthy mushrooms and deglazed with white wine, then smothered in a luxurious, velvety sauce made from butter, flour, milk, and a bright splash of lemon juice. The combination of savory Parmesan cheese and fresh parsley adds depth and color, creating a perfect balance of rich and zesty flavors. While often served as a main course, its light yet satisfying nature makes it excellent for a special weekend brunch or a cozy weeknight dinner. It comes together quickly using simple pantry staples, offering an elegant solution for those looking to impress guests without spending hours in the kitchen.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Lightly butter a rectangular baking dish with 1 tablespoon of the softened butter.
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Pat the catfish fillets dry with paper towels and arrange them in a single layer in the prepared dish.
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Scatter the thinly sliced mushrooms over the fish, then sprinkle with salt and black pepper to taste.
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Pour the white wine evenly over the fish and mushrooms.
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Bake in the preheated oven for 10 minutes.
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Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
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Whisk in the all-purpose flour and cook for about 1 minute to form a roux, stirring constantly.
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Gradually whisk in the milk until the mixture is smooth and free of lumps.
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Remove the baking dish from the oven and carefully pour the liquid accumulated in the pan into the saucepan.
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Bring the sauce to a boil, stirring frequently, then reduce heat and simmer for about 5 minutes until thickened.
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Stir in the fresh lemon juice and remove the sauce from heat.
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Pour the creamy sauce evenly over the partially baked fish.
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Return the dish to the oven and bake for an additional 10 minutes, or until the fish is opaque and flakes easily.
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Sprinkle with fresh grated Parmesan cheese and chopped parsley.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 449.6kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 7.2g36%
- Cholesterol 131.7mg44%
- Sodium 97937.3mg4081%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 7.4g30%
- Sugars 3.9g
- Protein 35.4g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
