Poached Catfish with Leeks and Mustard

Poached Catfish with Leeks and Mustard
Photo by Randy Mayor

Ingredients

  • 4 (5- to 6-ounce) catfish fillets
  • 2 teaspoons butter
  • 1 tablespoon Dijon mustard
  • ½ cup heavy whipping cream
  • 1 tablespoon butter
  • ½ cup chicken broth
  • ½ teaspoon fresh lemon juice
  • + 7 more ingredients
    • ½ teaspoon salt
    • 2 shallots, finely chopped
    • 1 large leek, sliced
    • ½ cup vermouth
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon freshly ground pepper

Cook leeks in boiling water to cover 1 minute; drain. Plunge leeks into ice water to stop the cooking process; drain.Rub a large skillet with 1 tablespoon butter, and sprinkle with shallots. Place fillets over shallots, and pour vermouth and chicken broth over fish. Sprinkle with 1/4 teaspoon sal...

View full recipe at My Recipes

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