Catfish Meunière

Ingredients

• •1 small bay leaf
• •½ teaspoon peppercorns
• •6 fillets catfish
• •celery
• •chives
• •creole seasoning
• •2 tablespoons all-purpose flour
• •lemon juice
• •½ cup onion
• •3 sprigs parsley
• •⅓ cup pecans
• •1½ cups seafood stock
• •6 tablespoons butter
• •worcestershire sauce

Method

Adapted from foodista.com

1. 1Heat 2 tablespoons butter in a sauce pan until bubbling.
2. 2Add the vegetables, parsley, bay leaf and peppercorns, and sauté until they are soft.
3. 3Add the stock and lemon juice to the vegetables.
4. 4Simmer for about 10 minutes.
5. 5While the stock is simmering, make a roux by heating 2 tablespoons of the butter in a cast iron pan until it's sizzling.
6. 6Add the flour whisking continously until the roux is a medium to dark brown.
7. 7Add the stock to the roux whisking continuously until smooth.
8. 8Add a few drops of Worcestershire.
9. 9Whisk in additional butter, if desired.
10. 10Sprinkle the fish filets liberally with the seasoning.
11. 11Toast the pecans in a dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes.
12. 12Heat 2 tablespoons of butter in sauté pan until sizzling, then add the fish filets 2 at a time.
13. 13Cook for about 5 minutes on both sides.
14. 14Then serve sprinkled with toasted pecans, and sauce with the meunière.
15. 15Garnish with snipped chives, if desired.