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Receta Fillet Of Catfish Bayou Lafourche
by Global Cookbook

Fillet Of Catfish Bayou Lafourche
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Ingredientes

  • 4 x Catfish fillets(5-7oz ea)
  • 1 c. Flour,all-purpose Cayenne pepper to taste
  • 1/2 c. White wine,dry
  • 2 x Juice of lemon
  • 2 Tbsp. Tarragon,minced fresh
  • 2 Tbsp. Green onion,minced
  • 2 Tbsp. Chives,minced
  • 1/2 c. Butter,clarified Salt to taste
  • 1/2 c. Champagne
  • 12 x Oysters,fresh shucked
  • 2 Tbsp. Shallots,minced
  • 1/2 tsp Tarragon,dry
  • 1/2 c. Butter,unsalted

Direcciones

  1. Thaw frzn fish according to package directions.
  2. Season catfish with salt and cayenne; dust with flour, shaking off excess.
  3. Heat clarified butter in large heavy skillet.
  4. Place fillets in skillet, flat side up; saute/fry over medium heat till brown.
  5. Turn fillets and continue to saute/fry till brown, then remove to heated plates.
  6. Deglaze skillet with champagne or possibly wine; add in oysters, oyster liquor, lemon juice, shallots, fresh or possibly dry tarragon, and green onions.
  7. Cook till oysters begin to curl, then remove and place 3 on each fillet.
  8. Reduce liquid in skillet till a glaze forms, then add in cool butter, a few chips at a time, swirling pan constantly (don't stir, as spots will develop and butter solids and liquids will separate).
  9. Continue adding butter; butter will emulsify, creating a smooth creamy sauce.
  10. Add in chives, adjust seasoning with salt and cayenne, and pour over oysters.
  11. NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana.