Black Butter Catfish

Description
A Catfish recipe featuring black butter, pecans, and almonds.

Ingredients

 * 6 U.S. farm-raised catfish fillets
 * ½ cup butter
 * 2 tablespoons white vinegar
 * 2 tablespoons chopped pecans or sliced almonds

Directions

 * 1) Poach the catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and 2 lemon slices.
 * 2) Lift the fillets carefully onto a plate to drain.
 * 3) The fillets will hold at this point, tightly covered, in the refrigerator for up to 24 hours.

Black butter

 * 1) Place the butter in a heavy skillet and heat until it begins to color slightly.
 * 2) At this point, add the pecans or almonds and carefully stir to spread evenly over the skillet.
 * 3) Continue to stir, while the butter deepens to a rich, nutty brown and the nuts color.
 * 4) When the butter has almost burned, slowly add the vinegar and step back.
 * 5) The steam and sizzle can scald.
 * 6) Take the skillet off the heat, stirring to let the foam subside.
 * 7) Set aside until needed.

To serve

 * 1) Place poached fillets in individual serving dishes or a baking dish to hold them in one layer.
 * 2) Cover the fillets with the black butter, being sure to place the nuts on top of the fish.
 * 3) Heat for 10 to 15 minutes in a 350°F oven or until the butter sizzles in the dish.
 * 4) Serve with a wedge of lemon.