Poached Catfish with Leeks and Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large leek, sliced |
1 tablespoon butter |
2 shallots, finely chopped |
4 (5- to 6-ounce) catfish fillets |
1/2 cup vermouth |
1/2 cup chicken broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/2 cup heavy whipping cream |
1 tablespoon dijon mustard |
2 teaspoons butter |
1/2 teaspoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Cook leeks in boiling water to cover 1 minute; drain. Plunge leeks into ice water to stop the cooking process; drain.
2. 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 salt and 1/4 teaspoon pepper. Arrange leeks around fish. Cover with buttered parchment paper. Bring liquid to a boil; reduce heat, and simmer 12 to 14 minutes or until fish flakes with a fork, basting occasionally. Remove fish from pan; keep warm.
3. Pour sauce through a wire-mesh strainer into a bowl, reserving leeks. Return liquid to pan, and bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sauce is reduced to 3/4 cup. Add cream; bring to a boil. Reduce heat, and simmer 1 1/2 minutes or until sauce is reduced by half. Whisk in mustard, 2 teaspoons butter, and lemon juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add reserved leeks, and cook 1 minute or until hot; spoon over fish.
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