Sorry Southerners, we’re having Krueger-style catfish not Southern-style. Tonight’s dinner was pan-grilled catfish filets, seasoned with granulated garlic, SI Spicy Seafood Seasoning, & Cajun Seasoning, grilled in Meyer-Lemon olive oil. The pan was de-glazed with dry vermouth and chervil. The reduced pan glaze was poured over the catfish. The catfish was served with a homemade tartare sauce - mayonnaise, Tabasco mayonnaise, lemon peel, garlic, and onion. Veggie - not hush puppies, cole slaw, and fries - was broccoli boiled in chicken stock, Thai fish sauce, and chopped garlic.
Wine was a pleasant 2005 Domaine Annick Parent Monthélie Blanc 1er Cru ‘Clos Gauethey’ (monopole) - light gold in color; good nose and flavors of pears and apples; mid-palate of spicy white fruits and barely adequate acidity; and a medium long spicy white fruit finish. Not as good as a Sancerre or Chavignol with the spicy fish, but it was worth a try.