Catfish Meunière

Ingredients

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

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Method

From foodista.com — read the original

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