French Quarter Catfish With Bearnaise Sauce Recipes

CLASSIC FRENCH BEARNAISE SAUCE

Steps:

• Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
• In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.

FRENCH-QUARTER CATFISH WITH BEARNAISE SAUCE

Steps:

• Thaw fish if frozen. Wash and dry fish. Brush fish inside and outside with the French dressing; arrange in a shallow dish. Refrigerate, covered , for 1 to 2 hours, brushing French dressing over fish several times. In a large bowl, combine breadcrumbs, butter or margarine, fines herbes, paprika, onion, salt and celery salt; mix. Roll fish in crumb mixture, then arrange on a well-oiled shallow baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes, or until fish flakes easily when tested with a fork. While fish is baking, make Bernaise Sauce and keep warm. Bernaise Sauce: In the top part of a double boiler, beat egg yolks and lemon juice. Set top pan over bottom pan filled with hot water, and cook slowly, never allowing water in the bottom pan to come to a boil. Slowly add melted butter to egg yolks, stirring constantly with a wooden sppon. Add salt and pepper, capers, parsley and vinegar. Makes about 3 cups.