From the Bayou to the World – Cajun Catfish Menierè 04-25

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Cajun Catfish Meunière 

This is a Cajun twist on a classic French recipe. Meunière sauce is known for its characteristic brown butter, lemon, and fresh parsley flavors.  

Here we replace the parsley with green onions, and add fresh Louisiana, gulf shrimp for flavors that combine the richness and nuttiness of brown butter with incredible seafood flavors of catfish and shrimp.

The key to this dish however is a fish stock called Fumé. It’s a simple, aromatic stock that is the backbone to almost any seafood dish.  It comes together in about 30 minutes and freezes beautifully.  

Check with your local fish monger for fish bones or carcasses, as they usually free for the asking.

Yield: 3-4 people

Ingredients for Fumé:

  • 1 gallon Water
  • 2-3 lbs Fish bones 
  • 3 medium Shallots
  • 2 medium Carrots
  • 2-3 sprigs Fresh thyme
  • 1 teaspoon Oregano leaves
  • 1 teaspoon Marjoram leaves (if available)
  • 1 teaspoon Black peppercorns
  • 1 pint White wine (Dry, Chardonnay, Sauvignon Blanc, etc)

Method for Fumé:

  1. Place a 6–8-quart, heavy pot over high heat and add water, and bring to boil.
  2. Rinse bones well under cold water making sure to remove all blood.
  3. Roughly chop shallots and carrots.  Do not peel.
  4. Once water is boiling, add all ingredients and stir.
  5. Watch for stock to come to a bare simmer, then reduce heat to keep at that temperature.
  6. Note: It is important not to boil the liquid as this will lead to a cloudy, bitter stock.
  7. Let simmer for 20-30 minutes, then strain stock and let cool.

Ingredients for Meunière:

  • 3-4 medium Fresh, whole catfish (cleaned)
  • 2 tablespoons Neutral oil
  • 3 tablespoons Unsalted butter
  • 2 medium Shallots (finely chopped)
  • 2 tablespoons Flour
  • 8 ounces Fumé
  • 4-5 fresh Lemon slices
  • ½ lb. Louisiana gulf shrimp (21-30 count)
  • ½ cup Green onions (sliced)
  • Louisiana Love Seasoning Blends to taste

Method for Meunière:

  1. Preheat oven to 375 degrees.
  2. Using clean paper towels, pat catfish dry.
  3. Using a sharp pairing or filet knife, make 2-3 deep slits on each side of the fish.
  4. Coat lightly with oil, season well with Louisiana Love, and set aside.
  5. Prepare a rimmed sheet pan with a rack.
  6. Place a large, heavy skillet (not non-stick) over medium-high heat and add neutral oil.
  7. Once hot and just starting to smoke add the catfish and allow to sauté for 2-3 minutes on each side.
  8. Note: If the fish does not release easily when turning, continue to cook for another 20-30 seconds.  
  9. Remove fish to the rack and place in oven for 10-12 minutes or until the thickest part of the meat flakes easily when pressed.
  10. 10.While the fish are baking, add butter to pan, allow it to melt and develop brown bits. Do not let it smoke heavily.
  11. 11.Add shallots and sauté until clear.
  12. 12.Whisk in flour, cooking for 1-2 minutes making sure all the flour is incorporated.
  13. 13.Stir in wine, cooking for 1-2 minutes.
  14. 14.Add Fumé, whisk, and boil, then reduce to simmer.
  15. 15.Season with 2 teaspoons of Louisiana Love Seasoning Blends. 
  16. 16.Add lemon slices, shrimp, and cook for 4-5 minutes.
  17. 17.If sauce becomes too thick or pasty, add Fumé a tablespoon at a time until proper consistency it reached.
  18. 18.Taste and adjust seasoning.
  19. 19.Add green onions and remove from heat.
  20. 20.Add catfish to a bed of long pasta like spaghetti or bucatini and coat with sauce.

Stay hungry.