Title: Chat Du Lac
Categories: Creole, Fish, Seafood
Yield: 6 Servings

6 Catfish fillets(about 2lb)
1/2 c White wine
Salt to taste
2 tb Flour,all-purpose
1/2 Juice of lemon
2 tb Parsley,finely chopped
5 tb Butter or margarine,softened
1/2 lb Mushrooms,thinly sliced(2c)
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini