All Rights Reserved by Norman Van Aken
Something light, white and crisp, like an Old World Sauvignon Blanc
or a New World Sauvignon Blanc that does not see any oak: Château
Maimbray Sancerre, 1997, or Alan Scott Sauvignon Blanc Marlborough,
New Zealand, 1999
used to be that catfish was served primarily in the south, but more
and more northerners now enjoy these fish. Much of this change is
of coarse due to the burgeoning industry of wet-farming the fish.
Many farmers are finding good profits in this light, white-fleshed,
cup half and half
8-ounce filets of yellowtail snapper (or other thin, delicate
cup clarified butter, to cook the fish in
and pepper to taste
Yield: 1 1/2 cups
cup freshly squeezed orange juice
Tablespoons Champagne vinegar
shallots, peeled and sliced
bay leaf, broken
teaspoon freshly cracked black pepper
Tablespoons heavy cream
pound butter, cut into small pieces and kept very cold
the orange juice, vinegar, shallots, bay leaf and cracked black
pepper in a small, heavy, non-reactive saucepan and bring it to
a simmer over a medium heat. Allow the liquid to reduce until only
about 3 ounces remain (this should take about 10 minutes). Now add
the cream. Once it boils, whisk in the butter, a little bit at a
time, until it is all incorporated. Now strain the sauce through
a fine-meshed strainer and keep in a warm place.
4 generous servings
new potatoes, peeled, diced and put into a pot of cool water (Note:
Since potato sizes vary or you may use different potatoes just
know that you will need about 6 cups of raw, peeled and diced
cups of heavy cream
cup of roasted garlic
Tablespoons whole butter
and pepper to taste
the potatoes into a large pot with cold water and a large pinch
of salt. Bring to a boil and then reduce the heat to a medium simmer.
Meanwhile, bring the cream to a boil in another saucepan. Whisk
in the Roasted Garlic Power and allow to reduce down to 2 cups.
Reserve and keep warm until ready to assemble and serve the potatoes.
pound trimmed and peeled asparagus salt and pepper, to taste
an oven to 425°F.
the egg wash by beating the whole eggs with the half and half and
salt and pepper in a large mixing bowl. Set aside.
the fish into 4 equal sized portions. Dust the fish fillets with
flour and spank off any excess. Put the fish into the egg wash and
leave them there until ready to cook. (This can be done up to 6
hours ahead of time.)
half an hour before dinner, prepare the Garlicky Mashed Potatoes
and the Citrus Butter Sauce. When just about ready to serve, put
a pan of water on to boil for the asparagus. Heat a large saute
pan over medium-high heat or two. When the sauté pan(s) are quite
hot, carefully ladle in the clarified butter. Lift the fish out
of the egg wash with your hand and gently lay the fish into the
hot butter taking care to letting the fish fall away from you. Gently
shake the pan. Now let the fish cook for about 2 minutes. When they
are deeply golden, turn them over with a spatula, tilting the butter
toward the bottom of the pan and flipping the fish toward the top
to avoid splashing again. Now drain off all the excess butter into
a catch bowl and put the fish in an oven. The thickness of the fish
will determine the cooking time. It will take about 7-10 minutes.
the fish is cooking, drop the asparagus into the pan of boiling
water. Add a touch of salt. When the fish is cooked take it out
of the oven. Place a tall scoop of the prepared mashed potatoes
onto four large plates. Top the mound of mashed potatoes with the
four sections of yellowtail. Ladle some of the citrus butter sauce
around each fish. Top the citrus butter with the asparagus spears
in an attractive way. Serve.