Catfish Bienville Recipe

Catfish Bienville Recipe

Ingredients:

2 lbs of catfish fillets (4-5 oz each)
1 Tbsp of juice (lemon)
1/8 tsp of pepper (white)
1 Tbsp of melted butter (or margarine)
1 tsp of salt
Tomatoes (cherry)
Sprigs of parsley (fresh)

For the Bienville Sauce:
3 pcs of bacon strips; chopped up
1/3 c of scallions; chopped
2 c of milk
1/2 lb of shrimp (cooked); drained
8 oz of cheese (American); cut to small pcs
1/4 c of sherry
1/4 tsp of pepper (white)
2 Tbsps of butter (or margarine)
1/4 c of flour (all-purpose)
4 oz of sliced mushrooms (canned)
1/4 tsp of Worcestershire
1/16 tsp of hot sauce (pepper)

Instructions:

Thaw the fillets as stated in the package instructions. Prepare the sauce and keep it warm. Place the fillets onto a greased rack (from broiler pan). Combine salt, pepper, juice, and butter; brush onto the fillets.

Broil the fillets for eight mins, 6-inches away from the heat. Place the cooked fillets onto a warm platter and spoon over the sauce. Garnish parsley then place cherry tomatoes on the side.

For the Bienville Sauce:

Cook the scallions and bacon till slightly browned. Add flour and butter; cook above gentle heat, while stirring continuously, till mixture becomes smooth and don’t brown the flour.

Gradually add the milk, till formed into (smooth) paste; continue to cook above gentle heat till bubbly and thick. Add the cheese and continue to cook above gentle heat till cheese has melted.

Then, add sherry, white pepper, mushrooms, Worcestershire, hot sauce, and shrimps. Stir constantly till cooked thoroughly.

Serves 8

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