INGREDIENTS:24 6-oz. U.S. Farm-Raised Catfish steaks 1 lb., 8 oz. (24 slices) bacon, sliced to taste, salt and ground black pepper as needed, all-purpose flour ½ cup butter, unsalted 1½ qts. mushrooms, white, quartered 96 onions, pearl, blanched and peeled 3 cups red wine 3 cups demi-glaze, veal 2 Tbsp. thyme, fresh leaves 1½ gal. puréed potatoes 3 qts. sautéed escarole or spinach for garnish, parsley, flat-leaf, minced DIRECTIONS:Wrap bacon around outside of catfish steaks. Secure each one ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.