Chefs Scott Grant & Janet Grywacheski
Bergmann’s On Lombard
Ingredients
Catfish
4 sheets rice paper
6 (8 oz) boneless catfish fillet, diced
1 clove garlic, minced
Salt & pepper, to taste
1/4 cup cold whipping cream
1/2 small red pepper, julienned
1/2 small yellow pepper, julienned
4 long chives
Water or white wine, for pan
Tomato coulis
2 Tbsp corn oil
1/2 small onion, sliced
2 large tomatoes, seeded and quartered
1 tsp fresh thyme
1 bay leaf
1/2 cup white wine
1 tsp balsamic vinegar
Salt & pepper, to taste
Method
Catfish
- Soak rice paper in warm water for five minutes.
- Place fish in food processor with garlic, salt and pepper. Pulse while adding whipping cream until you have a smooth paste. Add peppers and combine.
- Pat water off rice paper and cut a 4-inch round from each piece. Place 1/4 of catfish mixture in centre of each rice paper round and bring up sides to form a bundle. Secure the top of the bundle with a chive.
- In a small shallow pan coated with non-stick cooking spray, place bundles. Add enough water or white wine to cover bottom of the pan. Cover bundles with a lid or parchment paper, then cover the entire pan with tin foil.
- Place pan in a 325˚F oven and steam for 10-15 minutes. Pat dry.
Tomato coulis
- In a saucepan heat oil on high. Sauté onions until they start to caramelize, about 4 minutes.
- Reduce heat and add tomatoes, thyme and bay leaf. Remove from heat. Add wine. Return to heat and simmer on low for 10 minutes.
- Strain mixture through a fine sieve adding vinegar and salt and pepper to taste.
To serve
- On each heated plate, place 1 oz of coulis. Place bundle on top.
Yield 4 servings