Tuesday, 1 September 2009

Pan fried Catfish fillet alla mimosa

A spur of the moment improvisation turned out so very well! The name is given because the bright yellow coconut/lemon/saffran condiment reminds me of the glorious spring flower, which also gives this dish a nice choreographic effect, thus a dish delicious both to your appetite to your eyes. Catfish can be substituted with any firm white-fleshed fish like haddock or ocean perch.

2 catfish fillet (200-250g a piece)
60-80g fresh coconut flesh chopped in small pieces
2tbsp liquid from coconut
1 lemon
1 packet of saffran

Carefully peel the lemon.
In a food processor or hand mixer grate the coconut and lemon zest with the coconut liquid and the juice of the lemon, until they are small flakes.
Pat dry the fillets, and coat them with the flour.
Heat about 2tbsp of butter in a large skillet (enough to generously cover the surface)
lightly sprinkle a little salt over the butter (not necessary if the butter is already salted)
Fry the fillets in the butter until thoroughly cooked, about 10 minutes turning them over about half way.
Scoop out the fillet, let them dry on an absorbent paper and keep warm.
Add another 2tbsp of butter in the skillet and lightly sautè the coconut/lemon zest mixture for a few minutes.
Add a packet of saffran and distribute well in the mixture, continuing to cook for about another minute.
Return the fillets in the Skillet and gently coat them with the condiment.
Serve hot with the extra condiment heaped onto the fillets.

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