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New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis

Chefs Scott Grant & Janet Grywacheski,
Bergmann’s On Lombard

Ingredients
Catfish
4 sheets rice paper
6 (8 oz) boneless catfish fillet, diced
1 clove garlic, minced
Salt & pepper, to taste
1/4 cup cold whipping cream
1/2 small red pepper, julienned
1/2 small yellow pepper, julienned
4 long chives
Water or white wine, for pan

Tomato coulis
2 Tbsp corn oil
1/2 small onion, sliced
2 large tomatoes, seeded and quartered
1 tsp fresh thyme
1 bay leaf
1/2 cup white wine
1 tsp balsamic vinegar
Salt & pepper, to taste

Method
Catfish
1.   Soak rice paper in warm water for five minutes.
2.   Place fish in food processor with garlic, salt and pepper. Pulse while adding whipping cream until you have a smooth paste. Add peppers and combine.
3.   Pat water off rice paper and cut a 4-inch round from each piece. Place 1/4 of catfish mixture in centre of each rice paper round and bring up sides to form a bundle. Secure the top of the bundle with a chive.
4.   In a small shallow pan coated with non-stick cooking spray, place bundles. Add enough water or white wine to cover bottom of the pan. Cover bundles with a lid or parchment paper, then cover the entire pan with tin foil.
5.   Place pan in a 325˚F oven and steam for 10-15 minutes. Pat dry.

Tomato coulis
1.   In a saucepan heat oil on high. Sauté onions until they start to caramelize, about 4 minutes.
2.   Reduce heat and add tomatoes, thyme and bay leaf. Remove from heat. Add wine. Return to heat and simmer on low for 10 minutes.
3.   Strain mixture through a fine sieve adding vinegar and salt and pepper to taste.

To serve
1.   On each heated plate, place 1 oz of coulis. Place bundle on top.

Yield 4 servings

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