Categories: Recipes Date: Oct 26, 2009 Title: Blackened Des Allemads catfish with sweet potato hash
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