Antique Mall and Crown Restaurant

Indianola, Mississippi

Specialty Recipe

Fettuccine with Catfish
in Black Peppercorn Sauce

The peppercorn sauce is a bit hot - but it's a nice hot. Spicy and smooth. You can always cut down on the pepper, but try it this way first. A small serving makes a great first course, but with a nice spinach salad, the pasta makes a really satisfying, comforting main dish.

Ingredients

2 teaspoons butter

3 green onions, minced

2 teaspoons coarse ground black pepper

1/2 cup dry white wine

3 catfish fillets, cut in thin strips

3/4 cup milk

3/4 cup whipping cream

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon fresh lemon juice

8 ounces fettuccine, cooked and drained

Chopped parsley or chives to garnish

In a heavy skillet over medium heat, melt butter. Cook the onions and pepper for 1 minute. Add the wine and catfish strips, stirring gently to coat catfish on all sides. Add the milk, cream, nutmeg, and salt, continuing to stir. Add the lemon juice and stir constantly while the sauce thickens. Check the seasonings and adjust if necessary. Serve immediately tossed with the fettuccine. Sprinkle each serving with parsley or chives.

Serves: 4

• Catfish Cookbook & Recipes
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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