Blackened Des Allemands Catfish with Sweet Potato Hash

Recipe Courtesy Gus Martin of the Palace Cafe

Blackened Des Allemands Catfish with Sweet Potato Hash

2 lbs. Des Allemands Catfish
1/2 cup creole seasoning
1/2 lb butter

Season catfish on both sides. Add butter to cast iron skillet. Once butter has melted, adjust heat to high. Sear catfish; flip once.

Sweet Potato Hash
2 sweet potatoes (blanch)
1 red pepper (dice)
1 green pepper (dice)
1 cup tasso (dice)
1 cup leeks (slice)
1 tbl fresh garlic
2 tbl molasses
2 tbl butter
1 cup green onion
kosher salt and cracked black pepper to taste.

Add butter to a large saute pan over medium heat. Add garlic and tasso. Cook for 5 minutes or until it starts to brown. Add pepper, leeks and sweet potatoes. Adjust sal and pepper, then add green onion and molasses.

Crystal Sauce
1 1/2 cup crystal hot sauce
1 lb butter
1/2 cup cream

Reduce crystal to a syrup, then add cream. Reduce heat to low and whisk butter until incorporated.

Presentation
Place sweet potato has in center of plate. Place blackened catfish on top, ladle crystal butter over fish and garnish with chopped parsley.

Palace Cafe 605 Canal Street, New Orleans, La 70130 504.523.1661 Fax 504.523.1633

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