Bayou Stuffed Catfish With Cajun Beurre Blanc Recipes

HOMEMADE FROMAGE BLANC

Steps:

• In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
• Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
• Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
• Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

WHITE BUTTER SAUCE: BEURRE BLANC

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

BARBECUED CATFISH

Steps:

• Preheat the grill.
• Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
• Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.

MONT BLANC

Steps:

• For the hazelnut sugar crust: Preheat the oven to 320 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, all-purpose and hazelnut flours, turbinado sugar, baking powder, salt and egg until just combined. Roll thin between 2 pieces of parchment paper or on a silicone mat. Cut into 1-inch rounds and transfer to the prepared baking sheet. Bake for 10 minutes, then transfer to a rack to cool.
• For the sacher sponge cake: Preheat the oven to 335 degrees F and line a large rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks until well combined. Add the cocoa powder and flour and mix until combined. Add the melted butter and mix until combined.
• In a clean mixer bowl, beat the egg whites and granulated sugar using the whip attachment until they hold stiff peaks; fold into the cocoa mixture. Spread in a 9-by-13- inch pan and bake until the cake is lightly golden and springs back to the touch, about 12 minutes. Let cool on the baking sheet. Once cool, cut rounds slightly smaller than the base of the hazelnut sugar crust rounds.
• For the blackberry cream: Soak the sheets of gelatin in a bowl of cold water, making sure they are completely covered, 5 minutes.
• Meanwhile, heat the blackberry puree, butter, eggs and sugar until it registers 194 degrees F on a candy thermometer, then immediately remove from the heat. Whip the heavy cream in a bowl with an electric mixer until stiff peaks form.
• Squeeze the water out of the gelatin and add the gelatin to the warm blackberry mixture, stirring to dissolve. Let cool to 90 degrees F, then fold in the whipped cream. Transfer to a pastry bag and pipe into small, round silicone molds. Place a hazelnut crust on top of each. (It should be smaller than the base of the cream to fit just inside the mold.)
• For the chestnut cream: Soak the gelatin in a bowl of cold water for 5 minutes. Combine the milk, egg yolks and granulated sugar in a saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until it registers 165 degrees F and is thickened slightly. (Be careful not to exceed 165 degrees F or the custard may curdle.)
• Squeeze the water out of the gelatin and add those sheets to the custard, stirring to dissolve. Add to a mixer fitted with the paddle attachment, then add the chestnut paste and cream and mix until combined. Chill, then transfer to a pastry bag.
• Unmold the blackberry domes and place them on top of the sacher sponge rounds. Pipe chestnut cream on top of the blackberry domes. Place toasted hazelnuts and chopped chestnuts on top and serve.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC RECIPE - (5/5)

Steps:

• Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. Blackened Seasoning: Mix all ingredients well. (Makes 1 cup) Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon. This recipe yields 6 servings.

BACON CRUMBLED CATFISH FILETS RECIPE - (4/5)

Steps:

• Season catfish, both sides, with lemon pepper, pepper, salt, and Cajun seasoning. Put coconut oil and butter in heavy skillet on medium high heat. Let it get hot. Put catfish in (do not crowd) and cook on each side about 4-5 minutes depending on the thickness of the catfish. Remove and garnish with some bacon crumbles, lemon zest/juice, green onions and your favorite topping.

PORTUGUESE FISHERMAN'S STEW RECIPE - (4.5/5)

Steps:

• Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open). Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.