1 cup nonfat mayonnaise
1/3 cup creole mustard
1/3 cup fresh horseradish
1 tbsp lemon juice
1 tbsp worcestershire sauce
4 drop tabasco
1 tbsp onion, grated
8 catfish fillets
1 qt water
2 tsp old bay seasoning
2 bay leaves
1/2 tsp cayenne pepper
1 head butter lettuce, torn into bite-sized piec
2 beefsteak tomatoes, cut into wedges
1 parsley
Directions
Mix first seven ingredients in a glass jar; cover and refrigerate
overnight. Cut catfish fillets into bite-sized pieces. Bring water,
Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
and add catfish fillets. Cook until the meat flakes, about 10
minutes. Remove from heat, cover and let the fish cool in the cooking
liquid. Refrigerate until serving time. To serve, drain the catfish
fillets and place them on a lettuce-lined platter. Place the
remoulade sauce in a bowl and nestle it in the center of the serving
platter and serve. Garnish with tomato wedges and parsley.
Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings: 8 servings
Cajun Catfish Remoulade Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood
The History of Recipes
Written cooking instructions as an idea can be found far back into distant history, in fact as far back as the ancient Egyptians, and possibly even further than that. However, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, we find some interesting books which date from the 14th Century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the upper classes of those days. Over the next few hundred years, the powerful and wealthy strove to offer the most exotic banquets, and consequentially cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes common in their social group. When we get to the 1900s, cook books were greatly in demand mostly due to better eduction, more free time and having more money. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Cajun Catfish Remoulade recipe.
