Recipe - Creamed Catfish

4 Catfish fillets (about 3
lbs)
Salt & pepper to taste
1 ds Cayenne
3 tablespoon Butter; melted
One fourth cup Peeled & chopped shallots
One fourth cup Tomato sauce
1 One half cup Whipping cream
One half Lemon; juice of
2 cup Dry white wine
1/3 cup Finely chopped parsley

Sound like a bit much? This marks a change in the eating habits of whites
in the South. When they began eating catfish it had to be dressed up a bit,
since educated whites were not to be seen eating lowerclass food. Well,
this is educated catfish and anyone could be seen eating this. It is
popular in New Orleans . . . with all kinds of people.

Salt and pepper the fillets along with a dash of cayenne. Place in a
covered stovetop dish or saut‚ pan. Mix together the butter, shallots,
tomato sauce, 1 cup of the cream, lemon juice, and the white wine. Pour
over the fish and simmer, covered, for 20 minutes or until the fish barely
flakes. Gently remove the fish to a warm platter. Add the remaining cream
and the parsley to the sauce and bring it to a boil. Reduce the sauce until
it thickens and pour it over the fish.

Try this over a nice dish, such as Rice with Burned Almonds (see recipe).

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.