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
Academics have tracked the existence of recipes far back into antiquity, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language describing the making 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 wonderful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and dill. As our culinary historical trip moves to more modern times we find a couple of recipe books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that we all know today, but rather recipes for the types of food served to the rich and powerful of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, basil and rosemary. The introduction of these new tastes led to a torrent in books on cookery, some of which are kept safe in private libraries. By the advent of the twentieth century, cookery books were increasing in popularity mostly due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Cajun Catfish Remoulade recipe.
