2006  2005  2004

TENNESSEE

Chef Hilda Pope: Govenor's Executive Residence

 

 

 

Cherry-Wood Smoked Catfish Cakes with Field Greens and Tennessee Caviar, Grainger Tomato Coulis, Wasabi/Lime Mayonnaise, Spicy Remoulade Sauce, Tennessee Paddle Fish Caviar Garnish

Cherry-Wood Smoked Catfish Cakes
Serves 6

Ingredients: Catfish filets Dijon Mustard Small Capers Worcestshire Sauce Sautéed finely chopped onion Sautéed finely chopped red pepper Mayonnaise Italian bread crumbs Panko bread crumbs Chopped flat leaf parsley Extra Virgin Olive Oil Butter Salt & Pepper

Portion/Unit: 1 lb 1 T 1 T 1 T 1 T 1 T 2 T 1/4 cup 1/2 cup 1 T 1/4 cup 4 T Taste

Dry Rub

Ingredients: Paprika Cracked black pepper Kosher salt Olive oil Chili powder Dry Thyme Garlic powder Cherry Wood Chips

Portion/Unit: 3 T 1 T 2 t 2 T 2 T 1 T 2 t 2 T

Mix dry rub ingredients together. Rub fish with olive oil and dry rub. Smoke with Cherry wood chips for 20 to 30 minutes. Let catfish cool and refrigerate for at least 2 hours and up to overnight. Crumble cooked catfish and add mustard, mayonnaise, capers, onions, red bell pepper, worcestshire sauce and Italian bread crumbs. Shape into 2-inch patties, dredge into Panko crumbs, and refrigerate. Mix olive oil and butter in fry pan. Fry catfish cakes for 3-5 minutes on each side. Set aside and keep warm.

Grainger Tomato Coulis: Makes 2 cups

Ingredients: Grainger tomatoes Champagne vinegar Olive oil Lime Juice Balsamic vinegar Salt

Portion/Unit: 2 medium size 2 T 2 T 1 t 2 T Taste

Peel and seed tomatoes. Process all ingredients in food processor until liquefied and smooth. Chill until very cold.

Wasabi/Lime Mayonnaise Makes 1/2 cup

Ingredients: Mayonnaise Wasabi Powder Lime zest Lime juice

Portion/Unit: 1/2 cup 2 t 1 t 1 t

Blend together all ingredients. Set aside.

Spicy Remoulade Sauce: Makes 1 cup

Ingredients: Mayonnaise Whole-grain mustard Tiny Capers Cornichons Chopped flat-leaf parsley Ketchup Scallion - chopped Paprika Ancho Chile powder Tabasco

Portion/Unit: 3/4 cup 2 t 2 t 2 T 1 T 2 T 1 whole Dash Taste Taste

Combine capers, Cornichons, parsley and scallion in a food processor. Process until chopped fine. Add mayonnaise, mustard, ketchup, paprika, Ancho Chile powder and Tabasco to blend. Set aside.

To Garnish & Serve: Makes 1 cup

Ingredients: Baby Field Greens Extra Virgin olive oil Lemon juice Sea Salt Chives – whole Tennessee Paddle Fish Caviar Lemon - Whole Lemon Zest

Portion/Unit: 2 cups 1-2 t 1 t Dash Small bunch 3 t 1 1 large strip – tied into a knot

Make design with tomato coulis across plate with squeeze bottle. Toss baby greens with olive oil, lemon juice, sea salt and tower into one corner of plate. Hollow out a half lemon, fill with Remoulade sauce, garnish with lemon zest and set on the plate. Carefully place 3 warm catfish cakes, squeeze Wasabi Mayonnaise on top of cakes and garnish with Caviar.