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Catfish & Green Peppercorn Sauce

with Oven Fries & Creamed Kale

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this sophisticated recipe, you’ll serve catfish au poivre—coated with a sauce of briny, mild green peppercorns, tart verjus, and rich butter. On the side, creamy mustard sauce (simply mayonnaise and Dijon mustard) pairs perfectly with oven fries.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves.

Make the creamed kale:
3 Make the creamed kale:

While the potatoes continue to roast, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, heavy cream (shaking the bottle before opening), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until the liquid has cooked off and the kale is wilted. Turn off the heat and stir in half the cheese. Season with salt and pepper to taste. Cover to keep warm.

Coat & cook the fish:
4 Coat & cook the fish:

While the kale cooks, combine the flour and spice blend on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Coat one side of each seasoned fillet in the flour mixture. Transfer to a separate plate (tapping off any excess coating). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the fish, coated side down. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the peppercorn sauce:
5 Make the peppercorn sauce:

Add the peppercorns, verjus, and 2 tablespoons of water to the pan of reserved fond (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked catfish, roasted potatoes, and creamed kale with the creamy mustard sauce on the side. Top the fish with the peppercorn sauce. Garnish the kale with the remaining cheese. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves.

Prepare the remaining ingredients:
Make the creamed kale:
3 Make the creamed kale:

While the potatoes continue to roast, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, heavy cream (shaking the bottle before opening), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until the liquid has cooked off and the kale is wilted. Turn off the heat and stir in half the cheese. Season with salt and pepper to taste. Cover to keep warm.

4 Coat & cook the fish:

While the kale cooks, combine the flour and spice blend on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Coat one side of each seasoned fillet in the flour mixture. Transfer to a separate plate (tapping off any excess coating). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the fish, coated side down. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the fish:
Make the peppercorn sauce:
5 Make the peppercorn sauce:

Add the peppercorns, verjus, and 2 tablespoons of water to the pan of reserved fond (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked catfish, roasted potatoes, and creamed kale with the creamy mustard sauce on the side. Top the fish with the peppercorn sauce. Garnish the kale with the remaining cheese. Enjoy!

Serve your dish: