POTATO AND HORSERADISH CRUSTED CATFISH WITH GRAPE TOMATO LEMON BEURRE BLANC
4 catfish filets (about 2-pounds )
2 teaspoons salt
1 teaspoon black pepper
¼ cup prepared horseradish
¼ cup sour cream
2 cups Yukon gold potatoes, peeled and shredded
4-5 tablespoons olive oil
6 tablespoons butter (keep 2 tablespoon in the refrigerator until ready to use)
1 small onion, chopped
4 garlic cloves, peeled and chopped
2-pints grape tomatoes, cut in half
1 cup dry white wine
2 tablespoons heavy cream
2 tablespoons fresh lemon juice
⅓ cup fresh parsley, chopped
Preheat oven to 350 degrees.
Season the catfish filets liberally on both sides with 1 teaspoon of the salt and the black pepper. Combine the horseradish and sour cream in a small bowl. Spread this mixture in an even layer over the top of each filet. Spread the shredded potato over the horseradish on each filet pressing to adhere. Create an even layer, not too thick, so that it adheres to the fish (top side only).
Heat 4 tablespoons of the olive oil over medium high heat in a large skillet. The oil should cover the bottom of the skillet, so add the additional tablespoon if needed depending on the size of your skillet.
Gingerly, place the filets, potato-side-down, in the hot oil. Do NOT move them. Let them cook for 3-4 minutes until you can see the potatoes turning golden brown on the edges. You can shift the pan over the heat if it is large so that the filets cook evenly. The key is to get the crust well browned before making any attempt to flip. Flipping is a delicate process to keep the crust adhered to the fish. When you see the golden potato goodness all around the edge of the filets, CAREFULLY FLIP using a large spatula (to help the crust stay adhered). If your filets are very large it may be easier to cook in two batches as it is harder to make a ‘clean flip’ if the pan is crowded. Let filets cook on the other side for another 2 minutes and then remove and place on a baking sheet. Season with the remaining teaspoon of salt. Place in the oven to finish cooking while you prepare the beurre blanc.
In the same skillet that you cooked the fish, melt 4 tablespoons of the butter over medium heat in the pan drippings. Add the onion and garlic and sauté until soft and fragrant. Add tomatoes and white wine to the pan and bring to a boil. Let cook for 4-5 minutes, stirring frequently. Add the cream and lemon juice to the pan and continue to cook until the sauce is reduced by half, about another 2-3 minutes. Cut the remaining 2 tablespoons of cold butter into 2 pats. Turn the heat off under the sauce and place the cold butter in the pan. Whisk constantly until the butter pats are completely melted and the sauce is glossy and rich. Stir in the parsley.
Serve one filet topped with the sauce…. Soooo gooood!!