Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Clam | 100g cooked | 148 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Chervil | not in our table | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5 ounces unsalted butter, divided
- 2 cups morel mushroom caps, stemmed and cleaned
- 2 cups spring onions (scallions), bias sliced (see Note)
- 1 cup shallots, finely sliced
- 1 cup fresh tomato, peeled, seeded and chopped
- 3/4 cup white vermouth
- 1 cup fish stock or bottled clam juice
- 1/3 cup chervil, finely minced
- 4 U.S. Farm-Raised Catfish fillets
- Salt and pepper to taste
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Directions
1. In a sauté pan, large enough to hold the catfish fillets in a single layer, melt 4 ounces of the butter over moderately high heat. When the butter foams up, then begins to die down, toss in the morels, scallions, and shallots. Cook for about 4 minutes or until the scallions begin to soften. Add tomato, vermouth, and fish stock; stew gently for about 5 minutes. Pour mixture into a bowl. Set aside.
2. Return skillet to stove over moderately high heat and add the last tablespoon of butter. While it melts, season the fillets with salt and pepper; place in skillet. Cook for 1 minute on each side. Pour the morel/scallion mixture over the catfish fillets and gently simmer for 4 to 5 minutes, or until the fish is just cooked through. Note: If the sauce begins to separate, add more vermouth or water, one tablespoon at a time. When finished, stir in chervil and transfer to a warm serving platter. Serve immediately. Serves 4.