Post by amarante on Oct 20, 2016 15:01:30 GMT -5
CATFISH and PECANS
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
Go to most restaurants and the fish on the menu will be salmon. Not at Rooster. Our customers love catfish.
I grew up with something we called catfish, but it was completely different from the catfish I found here. In Sweden, catfish tastes of the sea, so I was surprised by the mild flavor of the American freshwater varieties. It has a real meatiness that holds up to nuts. So here we’ve got a quick fry, topped with a shower of pecans, apples, raisins, and capers. Love that play of salty and sweet.
½ cup all-purpose flour
1 tablespoon coarse cornmeal
1 tablespoon cornstarch
1½ teaspoons paprika
2 tablespoons grapeseed oil
8 (3- to 4-ounce) catfish fillets
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 cups pecan halves
1 Granny Smith apple, peeled, cored, and chopped
2 tablespoons raisins
2 teaspoons capers
1 tablespoon soy sauce
1 Whisk the flour, cornmeal, cornstarch, and paprika together in a shallow bowl.
2 Heat 1 tablespoon of the grapeseed oil in a large cast-iron skillet over medium heat.
3 Dredge 4 of the catfish fillets in the seasoned flour and pat off the excess. Add to the pan and cook until browned, about 3 minutes. Flip the fish over, add 1 tablespoon of the butter and 1 tablespoon of the dill to the skillet, and cook until the catfish is cooked through (it will feel firm when you press down on it with your finger), about another 2 minutes. Spoon the butter and the dill over the fillets. Transfer to a platter and cover with foil to keep warm. Wipe out the skillet and repeat.
4 Add the pecans to the skillet and toast over medium heat. When the pecans are golden, add the apple, raisins, capers, and soy sauce and cook for 2 minutes to barely soften the apple. Spoon over the fish and serve.
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
Go to most restaurants and the fish on the menu will be salmon. Not at Rooster. Our customers love catfish.
I grew up with something we called catfish, but it was completely different from the catfish I found here. In Sweden, catfish tastes of the sea, so I was surprised by the mild flavor of the American freshwater varieties. It has a real meatiness that holds up to nuts. So here we’ve got a quick fry, topped with a shower of pecans, apples, raisins, and capers. Love that play of salty and sweet.
½ cup all-purpose flour
1 tablespoon coarse cornmeal
1 tablespoon cornstarch
1½ teaspoons paprika
2 tablespoons grapeseed oil
8 (3- to 4-ounce) catfish fillets
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 cups pecan halves
1 Granny Smith apple, peeled, cored, and chopped
2 tablespoons raisins
2 teaspoons capers
1 tablespoon soy sauce
1 Whisk the flour, cornmeal, cornstarch, and paprika together in a shallow bowl.
2 Heat 1 tablespoon of the grapeseed oil in a large cast-iron skillet over medium heat.
3 Dredge 4 of the catfish fillets in the seasoned flour and pat off the excess. Add to the pan and cook until browned, about 3 minutes. Flip the fish over, add 1 tablespoon of the butter and 1 tablespoon of the dill to the skillet, and cook until the catfish is cooked through (it will feel firm when you press down on it with your finger), about another 2 minutes. Spoon the butter and the dill over the fillets. Transfer to a platter and cover with foil to keep warm. Wipe out the skillet and repeat.
4 Add the pecans to the skillet and toast over medium heat. When the pecans are golden, add the apple, raisins, capers, and soy sauce and cook for 2 minutes to barely soften the apple. Spoon over the fish and serve.