Poached Catfish with Leeks and Mustard

Name: Poached Catfish with Leeks and Mustard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 teaspoons butter; 567 grams catfish fillets; 118 milliliters chicken broth; 1 Tbsp Dijon mustard; 118 milliliters heavy whipping cream; 1 large leek, sliced; 1 teaspoons fresh lemon juice; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 1 teaspoons salt; 2 shallots, finely chopped; 118 milliliters vermouth

Poached Catfish with Leeks and Mustard might be just the main course you are searching for. One serving contains 332 calories, 25g of protein, and 20g of fat. This recipe serves 4. It is a good option if you're following a gluten free and primal diet. A mixture of leek, salt, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook leeks in boiling water to cover 1 minute; drain. Plunge leeks into ice water to stop the cooking process; drain.

Ingredients you will need

Water

Leek

Rub a large skillet with 1 tablespoon butter, and sprinkle with shallots.

Ingredients you will need

Shallot

Butter

Dry Seasoning Rub

Equipment you will use

Frying Pan

Place fillets over shallots, and pour vermouth and chicken broth over fish.

Ingredients you will need

Chicken Broth

Shallot

Vermouth

Fish

Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange leeks around fish. Cover with buttered parchment paper. Bring liquid to a boil; reduce heat, and simmer 12 to 14 minutes or until fish flakes with a fork, basting occasionally.

Ingredients you will need

Pepper

Leek

Fish

Salt

Equipment you will use

Baking Paper

Remove fish from pan; keep warm.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Pour sauce through a wire-mesh strainer into a bowl, reserving leeks. Return liquid to pan, and bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sauce is reduced to 3/4 cup.

Ingredients you will need

Leek

Sauce

Equipment you will use

Sieve

Bowl

Frying Pan

Add cream; bring to a boil. Reduce heat, and simmer 1 1/2 minutes or until sauce is reduced by half.

Ingredients you will need

Cream

Sauce

Whisk in mustard, 2 teaspoons butter, and lemon juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Lemon Juice

Mustard

Butter

Pepper

Salt

Equipment you will use

Whisk

Add reserved leeks, and cook 1 minute or until hot; spoon over fish.

Ingredients you will need

Leek

Fish

Equipment

Ingredients

Servings:

1Tbsp

butter 2teaspoons

butter 567grams

catfish fillets 118milliliters

chicken broth 1Tbsp

Dijon mustard 118milliliters

heavy whipping cream 1large

leek, sliced 1teaspoons

fresh lemon juice 0teaspoons

freshly ground pepper 0teaspoons

salt 1teaspoons

salt 2

shallots, finely chopped 118milliliters

vermouth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.