A Catfish recipe. Serves 4.
- 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
- 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.
- When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots.
- Cook for about 4 minutes or until the scallions begin to soften.
- Add tomato, vermouth, and fish stock; stew gently for about 5 minutes.
- Pour mixture into a bowl.
- Set aside.
- Return skillet to stove over moderately high heat and add the last tablespoon of butter.
- While it melts, season the fillets with salt and pepper; place in skillet.
- Cook for 1 minute on each side.
- 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.
- Note: if the sauce begins to separate, add more vermouth or water, one tablespoon at a time.
- When finished, stir in chervil and transfer to a warm serving platter.
- Serve immediately.
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