Catfish Meunière

Name: Catfish Meunière
Total time: 25 min
Yield: 6 servings
Ingredients: 1 small bay leaf; 1/2 teaspoon black peppercorns, cracked; 6 catfish fillets; 1/2 celery, chopped1/4 cup carrots, chopped; Chives for garnishing; Creole Seasoning; 2 tablespoons flour; Juice of 1 lemon; 1/2 cup onion, chopped; A few sprigs of parsley; 1/3 cup toasted pecans; 1 1/2 cup seafood stock; 6-8 tablespoons unsalted butter; Worcestershire sauce

If you want to add more pescatarian recipes to your collection, Catfish Meunière might be a recipe you should try. This recipe makes 6 servings with 336 calories, 30g of protein, and 21g of fat each. For $3.

⏱

Cook time

25 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

336 kcal

Calories

30 g

Protein

21 g

Fat

7 g

Carbs

Ingredients

For 6 servings

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🥩

Gusseisenpfanne

ab €29 · Amazon

→🪄

Stabmixer

ab €50 · Amazon

→

* Affiliate links

Instructions

1
Heat 2 tablespoons butter in a sauce pan until bubbling.
2
Add the vegetables, parsley, bay leaf and peppercorns, and saut until they are soft.
3
Add 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
Add the stock to the roux whisking continuously until smooth.
5
Add a few drops of Worcestershire.
6
Whisk in additional butter, if desired.
7
Sprinkle the fish filets liberally with the seasoning.
8
Heat 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
Garnish with snipped chives, if desired.