Smack Shack's Jefferson Parish

Smack Shack’s Jefferson Parish

· 2 medium sized catfish filets

· 1 oz. Cajun Seasoning/Blackening Seasoning

· 1 cup diced and blanched potatoes

· ¾ cup medium diced ham pieces

· ½ cup sliced green onion

· 1 TB canola oil

· 2 TB whole butter

· 2 large eggs

· ½ cup Béarnaise Sauce

Heavily coat catfish in Cajun Spice

Place in hot skillet with ½ TB Canola Oil

Sear in pan, add butter and blacken

Turn heat to medium low and cook for 3 – 4 minutes per side until cooked through

In a separate non-stick pan sauté potatoes and ham until potatoes are golden in color, add green onions and cook until soft

Divide potato ham hash between plates

Wipe pan with paper towel and add egg to pan and cook until egg is sunny-side up

Place catfish on hash, top with fried egg and béarnaise sauce and serve

Béarnaise Sauce:

· 1/4 cup chopped fresh tarragon leaves

· 2 shallots, minced

· 1/4 cup champagne vinegar

· 1/4 cup dry white wine

· 3 egg yolks

· 1 stick butter, melted

· Salt and pepper

Make the béarnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and béarnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.