Canadian ViewersCatfish Smothered With Spring Onions and Morels
5 ounces unsalted butter, divided
2 cups morel mushroom caps, stemmed and cleaned
2 cups spring onions (scallions), bias sliced (see Note)
1 cup shallots, finely sliced
1 cup fresh tomato, peeled, seeded and chopped
3/4 cup white vermouth
1 cup fish stock or bottled clam juice
1/3 cup chervil, finely minced
4 U.S. Farm-Raised Catfish fillets
Salt and pepper to taste
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. When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots. Cook for about 4 minutes or until the scallions begin to soften. Add tomato, vermouth, and fish stock; stew gently for about 5 minutes. Pour mixture into a bowl. Set aside.
2. Return skillet to stove over moderately high heat and add the last tablespoon of butter. While it melts, season the fillets with salt and pepper; place in skillet. Cook for 1 minute on each side. 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. Note: If the sauce begins to separate, add more vermouth or water, one tablespoon at a time. When finished, stir in chervil and transfer to a warm serving platter. Serve immediately. Serves 4.
Notes:
Bias — Cutting crosswise … not lengthwise.
back to top of page