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Ингредиенты
- 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
Инструкции
- 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.
- NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 602 | |
| Calories from Fat 414 | 69% |
| Total Fat 47.07g | 59% |
| Saturated Fat 29.41g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 247mg | 10% |
| Potassium 209mg | 6% |
| Total Carbs 29.38g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.76g | 1% |
| Protein 6.38g | 10% |
