Creamed Catfish

Creamed Catfish

4 Catfish fillets (about 3 lbs)
Salt & pepper to taste
1 dash Cayenne
3 tablespoon Butter; melted
¼ cup Peeled & chopped shallots
¼ cup Tomato sauce
1½ cup Whipping cream
½ Lemon; juice of
2 cup Dry white wine
? cup Finely chopped parsley

Salt and pepper the fillets along with a dash of cayenne. Place in a covered stove-top dish or saut? pan. Mix together the butter, shallots, tomato sauce, 1 cup of the cream, lemon juice, and the white wine. Pour over the fish and simmer, covered, for 20 minutes or until the fish barely flakes. Gently remove the fish to a warm platter. Add the remaining cream and the parsley to the sauce and bring it to a boil. Reduce the sauce until it thickens and pour it over the fish. Try this over a nice dish, such as Rice with Burned Almonds