Bernadette's Restaurant, beurre blanc sauce, Burnside, Cajun, Cajun Spices, chef, Chef Troy Mendoza, crabmeat, Creole, dinner, French Fries, Fried Catfish, grilled catfish, Louisiana, recipe, Red Beans and Rice, Rice, shallots, Southern, The Cabin Cook Book, The Cabin Restaurant, Tony Chachere's, white asparagus, White Wine
Ever since Chef Troy Mendoza has arrived at The Cabin Restaurant, the level of creative culinary expertise has risen to previously unforeseen heights. His weekly dinner specials never cease to amaze. Below is the recipe for one of his most recent creations: Grilled catfish topped with crabmeat, served with white asparagus and swimming in a white wine beurre blanc sauce. (Note: the beurre blanc sauce recipe can also be found from the Bernadette’s Restaurant section of The Cabin Cook Book). This simple yet elegant Creole-themed recipe is sure to satisfy your taste buds. If you’re every in the Burnside area, stop by The Cabin and try out the rest of Chef Troy’s original recipes in person!
As mentioned in a previous post, most Southern servers prefer to fry their catﬁsh, and when they do, it’s in a vegetable oil. However, grilling is a lighter alternative.
The ﬁllet is seasoned and lightly coated with a butter ﬂavored oil and Cajun spices (Tony Chachere’s always works well). It is then grilled, turning once until it ﬂakes.
Since this method is usually served with a lighter side (such as steamed vegetables or a rice dish, as opposed to fried catfish and french fries), the healthy beurre blanc sauce and white asparagus will pair well with it.
1/4 cup melted butter
1 shallot chopped
1/4 cup white wine
Dash of fresh lemon juice
Salt & pepper
2 oz. fresh cream
In a small sauce pan melt 1/4 cup of sweet butter, on medium heat; then add 1 tbsp chopped shallots and cook until clear.
To this, add 1/4 cup of white wine, a dash of lemon juice, salt and pepper to taste and 2 oz. fresh cream.
Reduce the mixture until thickened to a sauce consistency
Plate grilled catfish filet first. Top with crabmeat and arrange white asparagus in demilune around the filet. Top with beurre blanc sauce and garnish with a fresh lemon wedge.