Let me tell you about this catfish I made last week. And the sauce that went on it. Holy heck it was amazing.
I sautéed the catfish (2 fillets) in butter, mustard seed and a splash of drinking (not cooking) sherry. Specifically, I used Harvey's Bristol Cream.
The sauce, which is where the real magic was:
1. Sauté five large sliced mushrooms in butter and mustard seed
2. Pour some Harvey's Bristol Cream sherry on it (probably about 1/8 of a cup)
3. Add 2 tablespoons of half & half
4. Let simmer until there's just enough liquid left to pour over the fish (with the mushrooms, of course)
It's more of a hearty, winter sort of sauce, but it was delicious. Give it a shot, let me know what you think.
May 1st, 2010 at 01:33
It was really good!