If it weren't for Jerald Horst, we wouldn't be able to buy the wild Des Allemands catfish for this Blackened Des Allemands Catfish with Sweet Potato Hash at the market. Stop by, say thank you, and pick up a copy of his wonderful new Louisiana Seafood Bible cookbook this Tuesday or Saturday... and both the catfish and sweet potatoes for this dish.
To prepare catfish: Season catfish on both sides with Creole seasoning. Melt butter in a cast-iron skillet. Increase heat to high and carefully place catfish in skillet. Sear catfish, blackening before; flipping once.
To prepare sweet potato hash: Melt butter in a large sauté pan over medium heat. Add tasso and garlic; cook for 5 minutes or until tasso starts to brown. Add sweet potatoes, bell peppers, and leeks. Season with salt and pepper. Add green onions and molasses and cook until the potatoes are tender.
To prepare Crystal Sauce: Boil Crystal hot sauce until it is reduced to a syrup and then add cream. Reduce heat to low and whisk in butter until incorporated.
To serve, place sweet potato hash in the center of a serving plate. Place blackened catfish on top of hash, then ladle crystal sauce over all. Garnish with chopped parsley.
Recipe compliments of Chef Gus Martin, Dickie Brennan’s Palace Cafe
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.