Catfish Au Lait Recipes
CATFISH (OR ANY WHITE FISH) AU LAIT
Another "Good Eats" recipe from Alton Brown. When I first saw him make it, I thought it sounded rather strange - but it is so very good.
Provided by NannyMarvel
Categories Lunch/Snacks
Time 24m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk, crab boil seasoning, pepper, salt and onion in a skillet, coverage and bring to a simmer.
- Add the fish to the liquid, spooning some of the liquid over the fillets.
- Reduce the heat to low.
- cover the skillet and poach for 6 to 9 minutes, depending on the thickness of the fillets.
Nutrition Facts : Calories 349.6, Fat 10.2, SaturatedFat 5.5, Cholesterol 131.9, Sodium 1133.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.8, Protein 49
BAKED ALASKA
Steps:
- Line a 9 by 5-inch loaf pan with plastic wrap.
- Place the softened ice cream into the loaf pan and spread evenly.
- Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
- After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
- While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
- When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
- Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
- Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.
CATFISH AU LAIT
Steps:
- Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
- Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.
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