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Poached Catfish with Leeks and Mustard

Randy Mayor
Yield Makes 4 servings

Ingredients

  • 1 large leek, sliced
  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 4 (5- to 6-ounce) catfish fillets
  • 1/2 cup vermouth
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons butter
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Cook leeks in boiling water to cover 1 minute; drain. Plunge leeks into ice water to stop the cooking process; drain.

  2. Rub a large skillet with 1 tablespoon butter, and sprinkle with shallots. Place fillets over shallots, and pour vermouth and chicken broth over fish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange leeks around fish. Cover with buttered parchment paper. Bring liquid to a boil; reduce heat, and simmer 12 to 14 minutes or until fish flakes with a fork, basting occasionally. Remove fish from pan; keep warm.

  3. Pour sauce through a wire-mesh strainer into a bowl, reserving leeks. Return liquid to pan, and bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sauce is reduced to 3/4 cup. Add cream; bring to a boil. Reduce heat, and simmer 1 1/2 minutes or until sauce is reduced by half. Whisk in mustard, 2 teaspoons butter, and lemon juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add reserved leeks, and cook 1 minute or until hot; spoon over fish.

Bayona, New Orleans