Poached Catfish Fillets with Black Butter Recipe
Serves/Makes: 6
Ingredients:
- 6 catfish fillets (6 ounces each)
- 1/2 cup butter
- 2 Tablespoons white vinegar
- 2 Tablespoons chopped pecans or sliced almonds
- Poach the catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and 2 lemon slices. Lift the catfish fillets carefully onto a plate to drain. The fillets will hold at this point, tightly covered and place in the refrigerator for up to 24 hours.
- For the Black Butter: Place butter in a heavy skillet and heat until it begins to color slightly. At this point, add the pecans or almonds and carefully stir to spread evenly over the skillet. Continue to stir while the butter deepens to a rich, nutty brown and the nuts color. When the butter has ALMOST burned, slowly add the vinegar and STEP BACK. The steam and sizzle can scald. Take the skillet off the heat, stirring to let the foam subside. Set aside until needed.
- To serve, place poached catfish fillets in individual serving dishes or a baking dish to hold them in one layer. Cover the catfish fillets with the black butter, being sure to place the nuts on top of the fish. Heat for 10 to 15 minutes in 350 degrees F oven or until the butter sizzles in the dish.
- Serve with a wedge of lemon.
This recipe for Poached Catfish Fillets with Black Butter serves/makes: 6
Main Ingredient: Catfish
Preparation Method: Poached/Simmered
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