Catfish Smothered with Spring Onions and Morels

From Recidemia
Jump to: navigation, search


A Catfish recipe. Serves 4.



  1. 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.
  2. When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots.
  3. Cook for about 4 minutes or until the scallions begin to soften.
  4. Add tomato, vermouth, and fish stock; stew gently for about 5 minutes.
  5. Pour mixture into a bowl.
  6. Set aside.
  7. Return skillet to stove over moderately high heat and add the last tablespoon of butter.
  8. While it melts, season the fillets with salt and pepper; place in skillet.
  9. Cook for 1 minute on each side.
  10. 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.
  11. Note: if the sauce begins to separate, add more vermouth or water, one tablespoon at a time.
  12. When finished, stir in chervil and transfer to a warm serving platter.
  13. Serve immediately.