Pontchartrain Blackened Catfish Recipes

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

Steps:

• To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
• Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
• Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
• In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
• Add shrimp stock and crushed bouillon cube; stir and let simmer.
• While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
• Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
• Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
• Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

PONTCHARTRAIN BLACKENED CATFISH

Steps:

• FISH: Preheat oven 175. Combine the salt, red/black pepper, paprika and sugar in a small bowl. Completely coat both sides of fillets (better to have fillets dry, pat with paper towels) and place on rimmed baking sheet. Let rest for 15 minutes.
• Heat oil in large cast iron skillet to cover the bottom, but not too deep. Heat to high and the oil almost is smoking.
• Cook 2 fillets at a time until golden brown and starting to turn black, 3-5 minutes depending on thickness of fish. Flip and cook another 3-5 minutes.
• Remove to a clean baking sheet and place in oven to keep warm. Add more oil if needed to finish cooking fish.
• In a large skillet melt 2 T. butter. Cut remaining butter into small pieces and refrigerate.
• Add the Creole seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet and cook until soft.
• Add the mushrooms and cook until it releases its liquid.
• Add mustard to coat.
• Pour in wine and cook until almost completely absorbed.
• Sprinkle with flour and cook, stirring for about 1 minute.
• Whisk in 1 c. water and add shrimp and crabmeat. Simmer until shrimp are pink, 4-6 minutes.
• Whisk in cold butter pieces, one piece at a time. Whisk until each piece melts before adding another.
• Stir in half of chopped parsley and lemon juice before serving.
• Ladle the shrimp sauce into a shallow dish, top with catfish fillets, sprinkle with remaining parsley and garnish with lemon wedges.

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
• Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
• Add the flour and whisk until blended.
• Add the stock a little at a time, whisking constantly until blended and thickened.
• Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
• Remove from heat and add 1/2 cup of butter pieces until melted.
• Add to the Chardonnay (which should now be reduced to a glaze) mixture.
• Blend well over very low heat.
• Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.