5 six to eight oz portions of catfish filet
5 oz olive oil for pan frying
8 oz catfish
16 oz lump crab meat
¼ cup heavy cream
½ tsp salt
5 tbs fresh chives, chopped
2 tsp cajun seasoning (use favorite commercial brand)
(or make your own using combining cayenne pepper, black pepper, garlic powder, onion powder, oregano, paprika)
(for Sauce Beurre Blanc)
2 tbs shallots, chopped
2 tbs garlic, chopped
5 sprigs of fresh thyme leaves
1 cup dry white wine
24 oz unsalted butter, cut into small cubes and chilled
2 cups heavy cream reduced to 1 cups
salt, 1 tsp
pepper, 1 tsp
*serves five portions
Dice catfish into ½ inch pieces and puree in a food processor.
Remove any pieces of shell or membrane from crabmeat and add to puree catfish and continue to process until smooth.
Add seasoning and chives.
Slowly and steadily pour in heavy cream while continuing to process the mixture until smooth and uniform in color.
Divide mousse mixture into five equal portions and cover the top side of each filet.
Heat frying pan and add olive oil.
Gently place catfish filets into hot oil, mousse side down and cook until golden.
Turn filet over and continue to cook until completely cooked.
note: you may want to finish the cooking by placing the pan into the oven.
Sauce Beurre Blanc
Combine the shallots, garlic, wine and lemon juice in a sauce pan and reduce over medium heat until nearly dry.
Add the reduced heavy cream and simmer 2-3 minutes.
Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction over low heat. Continue adding butter until all has been incorporated.
Taste and season with salt and pepper.