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New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis

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

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

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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