Catfish Meunière

Catfish Meunière

Catfish Meunière

25 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 small bay leaf
  • 1/2 teaspoon black peppercorns, cracked
  • 6 catfish fillets
  • 1/2 celery, chopped1/4 cup carrots, chopped
  • Chives for garnishing
  • Creole Seasoning
  • 2 tablespoons flour
  • Juice of 1 lemon
  • 1/2 cup onion, chopped
  • A few sprigs of parsley
  • 1/3 cup toasted pecans
  • 1 1/2 cup seafood stock
  • 6-8 tablespoons unsalted butter
  • Worcestershire sauce
Instructions

Heat 2 tablespoons butter in a sauce pan until bubbling.

Add the vegetables, parsley, bay leaf and peppercorns, and saut until they are soft.

Add the stock and lemon juice to the vegetables and simmer for about 10 minutes.While the stock is simmering, make a roux by heating 2 tablespoons of the butter in a cast iron pan until it's sizzling, then add the flour whisking continously until the roux is a medium to dark brown.

Add the stock to the roux whisking continuously until smooth.

Add a few drops of Worcestershire.

Whisk in additional butter, if desired.

Sprinkle the fish filets liberally with the seasoning.

Heat 2 tablespoons of butter in saut pan until sizzling, then add the fish filets 2 at a time. Cook for about 5 minutes on both sides. Then serve sprinkled with toasted pecans, and sauce with the meunire.

Garnish with snipped chives, if desired.

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