Smoked Fillet of Catfish


Cuisine: Creole

Category: fish

Servings: 6

Ingredients:

Smoked Fillets
Mango Salsa
Rillet
Sweet and Sour Cucumbers

ADDITIONAL INGREDIENTS
12 yellow squash
1 oz. Dijon-style mustard
6 small bunches mixed greens
3 oz. vinaigrette dressing


Instructions:

TO SERVE Cut squash into teardrop gaufrettes. Place one gaufrette on plate with point at 6 o'clock position on plate; pipe portion of rillet on base. Place second gaufrette over first. Place mustard in pastry bag with 1/8-in. hole; pipe 2-inch curved line of mustard from base of gaufrettes toward right side of plate. Place cucumber fan at 3 o'clock position on plate with base touching mustard line. Place smoked catfish fillet at 1 o'clock position on plate, with pointed end toward center of plate. Catfish should touch top of cucumber fan. Spoon salsa into space between mustard and catfish. Dip mixed greens in vinaigrette; place between catfish and gaufrettes at about 11 o'clock position. NOTES Season: Year round Food cost: Moderate Wine notes: No wine due to vinegar in recipe.

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