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Roasted Catfish Basquaise

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A Catfish recipe.



Ingredients Needed For Roasted Catfish Basquaise
* 12 slices Bacon
* 4 U.S. Farm-Raised Catfish fillets, lightly seasoned with pepper
* 16 celery stalks
* 2 medium leeks, trimmed
* 1 bunch flat leaf parsley
* 9 ounces extra virgin olive oil, divided
* salt and pepper to taste
* 1 tablespoon chopped shallots
* 1 tablespoon chopped garlic
* 24 clams
* 4 ounces white wine
* 4 ounces unsalted butter
*

Directions To Prepare Roasted Catfish Basquaise
1. Preheat oven to 450ºF. With a kitchen mallet, pound Bacon between sheets of plastic wrap until Bacon is thin. Wrap each Catfish fillet with 3 Bacon slices. Set aside.

2. Peel celery and slice on bias (see Note) into 1/3-inch pieces. Set aside. Dice leeks into small pieces; soak in a container of cold water until dirt settles. With a slotted spoon, remove leeks from water. Reserve. Pull leaves from parsley and coarsely chop. Set aside wrapped in a moist paper towel.

3. In a medium skillet, warm 2 ounces olive oil over medium heat; add leeks. Allow to simmer for 2-3 minutes. Add celery and simmer for 5 minutes. Remove from skillet. Reserve. To the same skillet, add shallots and garlic; sauté for 1 minute. Add clams and white wine. Cover and steam approximately 4 minutes. Remove from heat. Remove clams from shells; discard shells. Set skillet aside. Over high heat, add 2 ounces olive oil to a heavy oven-proof skillet. Gently place bacon-wrapped fillets in skillet and brown evenly by turning periodically. (Once the skillet is hot, reduce heat to medium.) Place skillet in preheated oven, and finish cooking fillets for 2-3 minutes.

4. Return clam-filled skillet to medium heat. Add butter, remaining 5 ounces olive oil, and chopped parsley. Heat until butter melts and clams are hot. Divide evenly among four plates. Top each with a Catfish fillet. Spoon clams and accompanying sauce evenly around fish. Serves 4.


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Wednesday, December 13, 2017, 7:07 am


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