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Coquette Smoked Catfish Dip Recipe

Ingredients:
• 500g catfish filets
• 225g crème fraiche
• 35g fresh lime juice
• 25g Red Boat (or similar) fish sauce
• 35g malt vinegar
• salt and pepper to taste

Method of Preparation:
For the restaurant we hot smoke (225 degrees) the catfish with pecan wood for 2 hours until they are just cooked through. You can cook them on a charcoal grill if smoking is not an option. It can also be baked in the oven on sheet pan at 250 degrees until cooked through.

Season the catfish filets liberally with salt and pepper. Smoke, grill or bake until cooked through. Cool completely in the refrigerator. Once cool place the catfish in a food processor and puree for 30 seconds. It will still be chunky. Add the rest of the ingredients and buzz until smooth, about 30 more seconds. Season to taste with salt and pepper. Refrigerate if not using immediately. Once you are ready to serve let it sit at room temp for 15 minutes or so to soften slightly.

Lime Dressing
Ingredients:
• ¼ cup fresh lime juice
• 1 T. fish sauce
• 2 T. rice wine vinegar
• 1 T. sriracha

Garnishes
Ingredients:
• 1 bunch cilantro
• 1 bunch flat leaf parsley
• small bunch of leafty greens ( we use Tuscan kale or tat soi)
• thinly sliced red onion
• supremes of two oranges
• fresh horseradish

Method of Preparation:
Tear the cilantro and parsley off the stem. Wash if needed. Mix with greens and red onion to taste. Dress the salad with the lime dressing.

Place the salad in a serving bowl with a large scoop of catfish dip. Garnish with orange and fresh grated horseradish. Serve with a sliced baguette or crackers.

 

Coquette Smoked Catfish Dip