Catfish Fillets Stuffed with Spinach Souffle

Custom Catering's

Catfish Fillets Stuffed with Spinach Soufflé
Yield - 18 Dinner sized servings

Ingredients
18 - 5 -7 OZ IQF * CATFISH FILLETS
1 TRAY STOUFFER’S SPINACH SOUFFLÉ
1 LB CARROTS (Diced)
1 LB CELERY (Chopped)
Sauce
1/2 LB BUTTER (Melted)
1 TBSP LEMON JUICE

2 TBSP HOUSE SEASONINGS (See Recipe)
2 CUPS CHARDONNAY
2 CUPS LAZY CAJUN HOLLANDAISE SAUCE (See Recipe)
1/2 BUNCH SHALLOTS (Chopped)

Method
Allow the catfish fillets and soufflé to thaw to a semi-frozen state. Remove the soufflé from the tray and place the soufflé on a cutting board. Next use a large Chef’s knife and score the top of the soufflé to divide it into 18 equal parts. Cut the soufflé as marked.

Use a 2 inch hotel pan and evenly spread the carrots and celery across the bottom of the pan.

Still while in a semi-frozen state, dredge a catfish fillet through the melted butter sauce. (A lite film will solidify on the surface of the fillet) Wrap the fillet skin-side inwards around a piece of soufflé. Place the stuffed fillet on top of the carrot and celery slices. Continue as above with the remaining fillets, when finished, evenly sprinkle the house seasonings on top of the stuffed fillets. Since, the catfish and soufflé are not thawed they can be frozen at this time with no loss in texture or flavor.

When ready to cook, thaw pan in the refrigerate overnight, preheat oven to 350F. Add the wine to the pan and bake covered for 20 minutes, remove foil and bake and additional 10 minutes or until catfish turn a golden bronze color and the catfish fillets are cooked throughout.

Alternate Method
Use 3 -5 ounce catfish fillets for a luncheon sized serving, 3 oz and under fillets for appetizer sized servings. Divide the spinach soufflé accordingly.

Plate Presentation
Use a teaspoon and place a small dollop of sauce on top of each fillet, sprinkle with shallots. Serve in a chafer buffet style with a cake server for easy removal. Warm sauce in the microwave for 30 seconds, place in a shallow bowl for guests to ladle additional sauce.

Chef's Notes:
* IQF stands for Individually Quick Frozen.

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