2 lb catfish fillets(4-5oz ea)
1 tbsp lemon juice
1/8 tsp white pepper
1 cherry tomatoes(opt)
1 tbsp butter or margarine,melted
1 tsp salt
1 parsley sprigs(opt)
BIENVILLE SAUCE
3 each bacon slices,chopped
1/3 cup chopped green onions(w/tops)
2 cup milk
1/4 cup sherry
1/2 lb shrimp,cooked,drained
1/4 tsp white pepper
2 tbsp butter or margarine
1/4 cup flour,all-purpose
8 oz american cheese,small pieces
1 can mushrooms,sliced(4oz)
1/4 tsp worcestershire sauce
1 dash hot pepper sauce
Directions
1. Thaw frozen fish according to package directions.
2. Prepare Bienville Sauce; keep warm.
3. Place fillets on well-greased rack of broiler pan.
4. Combine butter, lemon juice, salt and pepper; brush fillets with
butter mixture.
5. Broil 6 inches from heat for 8 minutes, or until fish flakes
easily when tested with fork.
6. Remove fish to warm serving platter; spoon Bienville Sauce over
fillets.
7. Garnish with parsley and cherry tomatoes if desired.
*** BIENVILLE SAUCE ***
1. In medium skillet, cook bacon and onion until bacon is light
brown.
2. Add butter and flour; cook over low heat, stirring constantly,
until mixture is smooth (do not brown flour).
3. Add milk gradually, making a smooth paste; cook over low heat until
thickened and bubbly.
4. Add cheese; continue cooking over low heat until cheese melts.
5. Stir in remaining ingredients.
Servings: 8 servings
Catfish Bienville Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
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Interestingly, the oldest recipe discovered, according to experts are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and afters, a very modern way of dining. He also describes how the Roman cooks were skilled in the use of many aromatic flavors, including many that are still in use today such as thyme, fennel and parsley. Closer to modern times, there are some recipe books published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that we all know today, but instead accounts of the types of food enjoyed by the rich and wealthy people of that time. In the fifteenth century, the Crusaders brought back many foods and spices from the holy land, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cookery, the majority of which are kept safe in private libraries. By the arrival of the 1900s, cooking books were in great demand, as a result of better eduction, people having increased free time and disposable income. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Catfish Bienville recipe.
