Chat Du Lac Recipe - Cooking Index
Chat Du Lac Recipe - Cooking Index
| 6 | Catfish fillets - (about 2lb) | |
| 5 tablespoons | 75ml | Butter or margarine - softened |
| 1/2 cup | 118ml | White wine |
| 1/2 lb | 227g / 8oz | Mushrooms - thinly sliced(2c) |
| Salt to taste | ||
| Black pepper to taste | ||
| 2 tablespoons | 30ml | Flour - all-purpose |
| 1/2 cup | 118ml | Milk |
| 1/2 | Juice of lemon | |
| 2 tablespoons | 30ml | Parmesan cheese - fresh grated |
| 2 tablespoons | 30ml | Parsley - finely chopped |
1. Thaw frozen fish according to package directions.
2. Rub rectangular baking dish with 1 tablespoon of the butter.
3. Pat fillets dry; arrange in dish in one layer.
4. Add wine; scatter mushrooms over fish and sprinkle with salt and pepper.
5. Bake in preheated 400F oven 10 minutes.
6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour, stirring with whisk.
7. Add milk, stirring; when blended and smooth, remove from heat.
8. Pour liquid from baked fish into saucepan, stirring; bring to a boil and cook, stirring often, about 5 minutes.
9. Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.
10. Sprinkle with cheese and parsley; serve hot.
Source:
Craig Claiborne and Trilby's Restaurant of Ocean Springs, MS
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