Food Network UK

Sesame crusted catfish with geechee peanut sauce

0
17
recipe_page_slideshow
term_weight,type,nid
18479
18479
page
17
recipe_page_slideshow
term_weight,type,nid
18479
18479
attachment_1
1
Made this? How was it?

Ingredients

  • 200g whole sesame seeds
  • 220g polenta
  • Salt and pepper
  • 4 catfish fillets, skinless
  • Groundnut oil, for sauteing
  • 225g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced okra
  • Geechee peanut sauce, recipe follows

  • For the geechee peanut sauce:

  • 1 tbsp bacon fat
  • 55g small-diced green capsicum
  • 55g small-diced red capsicum
  • 110g small-diced celery
  • 220g small-diced onion
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 tbsp red wine
  • 350ml tomato pur�e
  • 120ml chicken stock
  • 1 tbsp brown roux, recipe follows
  • 30g peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter

  • For the roux:

  • 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tbsp plain flour

Use imperial measurements

Method

How to make Sesame crusted catfish with geechee peanut sauce

1) Grind 100g of sesame seeds in spice grinder into a rough powder. Leave the other 100g whole. Combine the sesame powder, sesame seeds, polenta, salt and pepper and place in a shallow bowl.

2) Dredge the catfish fillets in sesame-polenta mix and saute in hot groundnut oil until golden brown. Remove the catfish and keep warm. Empty the skillet of oil and crusty polenta. Add new oil to the hot pan and saute the fresh Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced okra until it becomes slightly brown, about 8 minutes.

3) Place the geechee sauce on the plate and put the catfish fillets on top. Add another ladle of geechee sauce and put sauteed okra on top.

For the geechee peanut sauce:
1) Sweat the capsicums, celery and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add the red wine and reduce by one third.

2) Add the tomato and stock. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the roux and peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Check seasoning. Leave to simmer for 30 minutes.

For the roux:
1) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a saute pan. When the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.