Food Buzz


Because maybe you do care what I had for lunch...

Tuesday, May 22, 2007

Lemony tarragon catfish


...with carrots and fiddlehead ferns

1 cup fiddlehead ferns, trimmed and washed
1/2 cup flour
2 t salt
pepper
4 catfish fillets
1 shallot, minced
3 T butter
1 bunch carrots, cut into 1/4-inch thick sticks
juice from 1 lemon
tarragon (and thyme if you have it) minced

Parboil ferns for about 5 minutes. Drain and set aside. Mix flour, salt, and pepper in a plate. Dredge catfish in flour mixture. In a large pan melt 2 T butter. Soften shallot in butter, raise heat to high, and brown each fillet. Set aside. Melt remaining butter (maybe a little more) and add carrots. Layer fillets on top of catfish, sprinkle with herbs, and squeeze lemon juice over all. Cover and cook at medium low for about 15 minutes or until fish is cooked. Toss in ferns before serving.

I'm coming down with a cold and am exausted from chasing around my Huck Finn of a son. But I have enough energy left to tell you we were especially happy with how this turned out, even though I burned the carrots.

1 comment:

Luisa Perkins said...

Great use of fiddleheads! Yum.

I hope you feel better soon; warmest congratulations on your Rising Blogger award!