Sweet Potato Catfish With Andouille Drizzle Cream
This recipe for Sweet Potato Catfish is from The Red Fish Grill restaurant in New Orleans, Louisiana
Ingredients:
- 1 8 or 9-ounce catfish fillet, trimmed as needed
- ¼ teaspoon salt
- 1 teaspoon Creole seasoning
- 4 ounces sweet potato crust
(directions follow)
- 1 ounce clarified butter
- 3 ounces fresh
spinach, cleaned
- Pinch Creole seasoning
- Pinch salt and pepper
- 1½ ounces andouille cream drizzle (directions follow)
- Chopped green onions
Blond Roux:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk or cream
Sweet Potato Crust:
- 1¼ pounds roasted sweet
potato flesh
- ½ cup mayonnaise
- ¼ teaspoon salt
- Dash black
pepper
- 2 tablespoons bread crumbs
- 3/8 teaspoon Creole seasoning
Andouille Cream Drizzle:
- ½ pound andouille sausage, diced
- 1½
ounces vegetable oil
- 2 tablespoons Creole seasoning
- 2
tablespoons honey
- 1 quart heavy (whipping) cream
- 3 ounces
bourbon
- 3 tablespoons blond roux (see directions)
- Salt
- Pepper
Directions:
For the fish:
- Sprinkle the catfish with salt and Creole seasoning. Spread the
sweet potato crust on top of the fish.
- In a hot skillet, add the clarified butter, then the fish, crust
side up, to brown quickly. Remove fish carefully and place in another
pan, with a little of the melted butter, if desired.
- Bake in hot oven, 450 degrees, 8 to 12 minutes, depending on
thickness of fillet. Do not turn fish. Don't overbake.
- When fish is cooked, crust should be nicely browned.
- Sauté spinach in clarified butter or margarine and season with
Creole seasoning, salt and pepper.
- Drain spinach and put in center of plate.
- Place catfish on top, allowing the spinach to be seen on either side
of the fish.
- Drizzle the sauce around the fish and spinach. Garnish the fish with
chopped green onions.
Yield: 3
quarts.
Sweet Potato Crust:
- Roast (or bake) sweet potatoes.Peel and place the sweet potato flesh and remaining ingredients in
mixer. Beat to incorporate.
Andouille Cream Drizzle:
- Sauté andouille in oil until lightly browned. Add Creole seasoning.
- Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off
the bourbon and juices, leaving the grease to pour off and discard.
- Return juices to pan and cook to reduce sauce slightly, watching
carefully and stirring often.
- Add honey and cream.
- Add roux and let
simmer until flour taste is gone. Salt and pepper to taste.
Roux:
- Melt over low heat 2 tablespoons butter
- Add 2
tablespoons flour, cooking for 3 to 5 minutes to light brown in color.
Slowly add 1 cup milk or cream.
- Cook and stir with wire whisk or wooden
spoon until thick and smooth.
- Place in 350 degree oven for 20 minutes to
cook slowly.
- Strain to use.
New Orleans Restaurant
Recipes