Title: Chat du lac
 Categories: Creole, Fish, Seafood
      Yield: 6 Servings
 
      6 ea Catfish fillets(about 2lb)
    1/2 c  White wine
      1 x  Salt to taste
      2 tb Flour,all-purpose
    1/2 ea Juice of lemon
      2 tb Parsley,finely chopped
      5 tb Butter or margarine,softened
    1/2 lb Mushrooms,thinly sliced(2c)
      1 x  Black pepper to taste
    1/2 c  Milk
      2 tb Parmesan cheese,fresh grated
 
  1. Thaw frozen fish according to package directions.
  2. Rub rectangular baking dish with 1 tablespoon of the butter.
  3. Pat fillets dry; arrange in dish in one layer.
  4. Add wine; scatter mushrooms over fish and sprinkle with salt and
  pepper.
  5. Bake in preheated 400'F. oven 10 minutes.
  6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add
  flour, stirring with whisk.
  7. Add milk, stirring; when blended and smooth, remove from heat.
  8. Pour liquid from baked fish into saucepan, stirring; bring to a
  boil and cook, stirring often, about 5 minutes.
  9. Stir in lemon juice; pour sauce over fish and bake
       10    minutes longer.
  10. Sprinkle with cheese and parsley; serve hot.
  NOTE: Recipe compliments of Craig Claiborne and Trilby's Restaurant of
  Ocean Springs, Mississippi.