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Hugh Acheson
Five and Ten
1653 S Lumpkin St
Athens, Georgia 30606
(706) 546-7300

Biography & Interview


Chef Hugh Acheson
Five and Ten |Athens

Chile-Dusted Catfish with Tomato Chutney and Lemon Emulsion
Chef Chef Hugh Acheson of Five and Ten– Atlanta, GA
Adapted by StarChefs.com

Yields: 6 Servings

Ingredients:

    Tomato Chutney:
  • 4 Tablespoons minced garlic
  • 4 yellow onions, finely minced
  • 4 Tablespoons minced ginger
  • 6 jalapeños, minced
  • ½ cup corn oil
  • 1 Tablespoon mustard seed, toasted
  • 1 Tablespoon cumin
  • 1 Tablespoon ground fenugreek seed
  • 20 Roma tomatoes, coarsely chopped
  • Salt
  • 3 cups packed cilantro, cleaned and coarsely chopped

    Lemon Sauce:
  • 2 cups white wine
  • 1 sprig thyme
  • 1 shallot, finely minced
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 2 cups fish stock or clam juice
  • 1 Tablespoon cream
  • ¼ pound butter
  • Salt

    Chile-Dusted Catfish:
  • 2 pounds catfish fillets, about 1-inch thick
  • 1 cup panko
  • 1 Tablespoon chile powder
  • Salt and pepper
  • 2 Tablespoons vegetable oil

Method:
For the Tomato Chutney:
In a large pot over medium heat, fry garlic, onion, ginger, and jalapeños in oil for 1 minute. Add spices and continue cooking for another minute. Add tomatoes and a dash of salt and bring to a boil. Cook for 15 minutes, or until almost reduced to a coarse paste. Remove from heat and add chopped cilantro.

For the Lemon Sauce:
Combine wine with thyme, shallot, and lemon zest and juice. Reduce over heat by two-thirds. Add fish stock and reduce liquid mixture by half. Add cream, and reduce by half againi. Slowly whisk in butter. Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.

For the Chile Dusted Catfish:
Cut each catfish fillet into 3 pieces. Mix the panko with chile powder and a touch of salt and pepper. Dredge catfish in panko mixture. Set aside. Heat oil over medium-high heat. Add catfish and cook 3 minutes per side and then finish for 2 minutes in a hot oven.

To Assemble and Serve:
Pool Lemon Sauce on each plate. Place catfish on top of sauce and spoon 1 Tablespoon of Spicy Tomato Chutney onto each portion.

 

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