Post by Whiskers on May 29, 2007 11:44:28 GMT -6
Catfish in Black Peppercorn Sauce
2 teaspoons Butter
3 Green onions, minced
2 teaspoons Coarse ground black pepper
½ cup Dry white wine
3 U.S. Farm-Raised Catfish fillets, cut in thin strips
¾ cup Milk
¾ cup Whipping cream
¼ teaspoon Nutmeg
½ teaspoon Salt
1 teaspoon Fresh lemon juice
8 ounces Fettuccine, cooked and drained
Chopped parsley or chives to garnish
1. In a heavy skillet, over medium heat, melt butter. Cook the onions and pepper for 1 minute.
2. Add the wine and catfish strips, stirring gently to coat catfish on all sides. Add the milk, cream, nutmeg, and salt, continuing to stir.
3. Add the lemon juice and stir constantly while the sauce thickens. Check the seasonings and adjust if necessary. Serve immediately tossed with the fettuccine. Sprinkle each serving with parsley or chives.
Notes:
Serves 4
The peppercorn sauce is a bit hot — but it’s a nice hot. Spicy and smooth. You can always cut down on the pepper, but try it this way first. A small serving makes a great first course, but with a nice spinach salad, the pasta makes a really satisfying, comforting main dish.
Recipe courtesy of Evelyn Roughton, Owner/Chef, The Crown In Town, Indianola, Mississippi
2 teaspoons Butter
3 Green onions, minced
2 teaspoons Coarse ground black pepper
½ cup Dry white wine
3 U.S. Farm-Raised Catfish fillets, cut in thin strips
¾ cup Milk
¾ cup Whipping cream
¼ teaspoon Nutmeg
½ teaspoon Salt
1 teaspoon Fresh lemon juice
8 ounces Fettuccine, cooked and drained
Chopped parsley or chives to garnish
1. In a heavy skillet, over medium heat, melt butter. Cook the onions and pepper for 1 minute.
2. Add the wine and catfish strips, stirring gently to coat catfish on all sides. Add the milk, cream, nutmeg, and salt, continuing to stir.
3. Add the lemon juice and stir constantly while the sauce thickens. Check the seasonings and adjust if necessary. Serve immediately tossed with the fettuccine. Sprinkle each serving with parsley or chives.
Notes:
Serves 4
The peppercorn sauce is a bit hot — but it’s a nice hot. Spicy and smooth. You can always cut down on the pepper, but try it this way first. A small serving makes a great first course, but with a nice spinach salad, the pasta makes a really satisfying, comforting main dish.
Recipe courtesy of Evelyn Roughton, Owner/Chef, The Crown In Town, Indianola, Mississippi
