Catfish Smothered with Spring Onions and Morels

Description
A Catfish recipe. Serves 4.

Ingredients

 * 5 ounces unsalted butter, divided
 * 2 cups morel mushroom caps, stemmed and cleaned
 * 2 cups spring onions (scallions), bias sliced (see note)
 * 1 cup shallots, finely sliced
 * 1 cup fresh tomato, peeled, seeded and chopped
 * ¾ cup white vermouth
 * 1 cup fish stock or bottled clam juice
 * ⅓ cup chervil, finely minced
 * 4 U.S. farm-raised catfish fillets
 * salt and pepper to taste

Directions

 * 1) In a sauté pan, large enough to hold the catfish fillets in a single layer, melt 4 ounces of the butter over moderately high heat.
 * 2) When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots.
 * 3) Cook for about 4 minutes or until the scallions begin to soften.
 * 4) Add tomato, vermouth, and fish stock; stew gently for about 5 minutes.
 * 5) Pour mixture into a bowl.
 * 6) Set aside.
 * 7) Return skillet to stove over moderately high heat and add the last tablespoon of butter.
 * 8) While it melts, season the fillets with salt and pepper; place in skillet.
 * 9) Cook for 1 minute on each side.
 * 10) Pour the morel/scallion mixture over the catfish fillets and gently simmer for 4 to 5 minutes, or until the fish is just cooked through.
 * 11) Note: if the sauce begins to separate, add more vermouth or water, one tablespoon at a time.
 * 12) When finished, stir in chervil and transfer to a warm serving platter.
 * 13) Serve immediately.