Cuisine: American

Category: fish

Servings: 6


3 oz. reserved catfish trim
2 oz. heavy cream, lightly whipped
2 oz. cream cheese, softened
1 tsp. fresh parsley, chopped
salt and pepper, to taste


Place catfish trim in blender or food processor; puree. Sieve puree. Combine cream and cream cheese; blend in puree and parsley. Season. Refrigerate.

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