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| Home -> [Seafood] -> [Chat du lac Recipe] |
Chat du lac
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Seafood |
Rating: |
0 |
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Ingredients:
| 6
| | Catfish fillets(about 2lb) | | 5
| tbsp | Butter or margarine, softened | | 1/2
| cup | White wine | | 1/2
| lbs | Mushrooms, thinly sliced(2c) | | | Salt to taste | | | Black pepper to taste | | 2
| tbsp | Flour, all-purpose | | 1/2
| cup | Milk | | 1/2
| | Juice of lemon | | 2
| tbsp | Parmesan cheese, fresh grated | | 2
| tbsp | Parsley, finely chopped |
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Procedures:
| 1 | Thaw frozen fish according to package directions.?Rub rectangular baking dish with 1 tablespoon of the butter.?Pat fillets dry; arrange in dish in one layer.?Add wine; scatter mushrooms over fish and sprinkle with salt and pepper.?Bake in preheated 400°F. | | 2 | Oven 10 minutes.?Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour, stirring with whisk.?Add milk, stirring; when blended and smooth, remove from heat.?Pour liquid from baked fish into saucepan, stirring; bring to a boil and cook, stirring often, about 5 minutes.?Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.?10. | | 3 | Sprinkle with cheese and parsley; serve hot.?note: recipe compliments of craig claiborne and trilby"s restaurant of ocean springs, mississippi.?/td> |
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