4 5-7 oz. catfish fillets
1 cup melted butter, or margarine
1 1/2 cup green onions, chopped
1/2 cup celery, diced
2 cup fresh mushrooms, sliced
3/4 cup dry sherry
1 cup heavy whipping cream
1/4 cup pimientos, diced
3/4 cup grated parmesan cheese
1/2 cup pecans, chopped
1 salt, to taste
1 cayenne pepper, to taste
Directions
Preheat oven to 400 F. Season fish fillets with salt and pepper; set
aside. In a 12" saute pan, melt butter, when hot add green onions,
celery and mushrooms. Saute until wilted, approximately 3 to 5
minutes. Add sherry, blend well into mixture. Place catfish fillets
on top of seasonings in saute pan and cook approximately 5 minutes,
do not overturn. Remove fillets to 8 by 11" baking pan and keep warm.
Add cream to saute pan, blend well. Season to taste using salt and
pepper and cook approximately 5 minutes or until mixture is well
thickened. Pour sauce over catfish fillets, sprinkle with parmesan
cheese and red pimentos and place in oven until cheese is brown and
fish is cooked. Approximately 10 minutes. Serve at once.
Serves 6.
Servings: 6 servings
Casserole Of Catfish Jean Lafitte Recipe brought to you by Recipe Ideas
Categories: Casserole; Fish; Main Dish; Seafood
The History of Recipes
We are able to trace the history of written recipes way back into distant history, certainly as far into history as the ancient Egyptians, and maybe even further. In practice though, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which describe 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 anyone who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius assembled a few documents describing recipes cooked by his fellow Romans. He describes how the meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks made use of a good variety of aromatic flavors, including a few you will know for example thyme, mint and dill. As we move on, there were a couple of interesting recipe books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is served today, but rather descriptions of the types of meals cooked for the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on cookery, the majority of which still exist in academic collections. During the next few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. By the advent of the 20th century, cookery publications were in high demand, mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Casserole Of Catfish Jean Lafitte recipe.
