PAN-SEARED CATFISH WITH TOASTED PECANS AND CARROT EMULSION

Pan-Seared Catfish with Toasted Pecans and Carrot Emulsion image

Yield serves 6

Number Of Ingredients 13

1/2 cup plus 1 tablespoon extra-virgin olive oil
1/3 cup minced shallots
2 teaspoons finely minced fresh ginger
1 teaspoon curry powder
3/4 cup dry sherry
2 cups fresh carrot juice
Kosher salt
2 tablespoons unsalted butter
1 teaspoon finely minced fresh ginger
1/2 cup coarsely chopped toasted pecans
6 (5-ounce) catfish fillets, about 1 inch thick
Freshly ground white pepper
4 tablespoons extra-virgin olive oil

Steps:

For the carrot emulsion: In a medium saucepan, heat 1 tablespoon of the olive oil over moderate heat. Add the shallots, ginger, and curry powder. Sauté until the shallots are softened but not colored, about 5 minutes. Add the sherry, bring to a simmer, and reduce until almost dry. Add the carrot juice and simmer briskly until reduced to 3/4 cup, about 15 minutes. Strain through a fine sieve, pressing on the solids with a wooden spoon to extract all their flavor. Slowly whisk in the remaining 1/2 cup olive oil. Season with salt. Keep warm.
Melt the butter in a small skillet. Add the ginger and sauté for about 1 minute to release its fragrance. Add the pecans and toss to coat. Season with salt and keep warm.
Season the fish all over with salt and pepper. Set 2 nonstick skillets over medium-high heat and add 2 tablespoons olive oil to each. When the oil is almost smoking, put the fish in the skillets, flesh side down. Sear until browned, about 3 minutes, then turn and cook on the second side until it has browned and the catfish just flakes when probed with a fork, about 5 minutes longer, lowering the heat as needed to prevent burning.
To serve, spoon about 2 tablespoons of sauce onto each of 6 warm dinner plates. Top with a catfish fillet. Spoon some of the buttered pecans over the fish. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.