“This recipe was created for a new cafeteria menu cycle,” says Thomas Sacksteder, executive chef at Gunderson. “We were determined to use sustainable ingredients, so we selected farm-raised catfish. It quickly became a customer favorite. It’s a signature of ours both from the ingredient combination and the method of preparation. We try to use as many local, fresh and sustainable products as possible.”
2 oz. diced marinated artichoke hearts
4 tbsp. mayonnaise
2 tsp. Dijon mustard
1 tsp. lemon juice
1/2 tsp. black pepper
4 3-to 5-oz. catfish fillets, farm raised
2 oz. Muenster cheese
- Preheat convection oven to 300°F. Spray sheet pan with vegetable spray.
- Mix together artichoke hearts, mayonnaise, mustard, lemon juice and black pepper.
- Lay fish fillets on sheet pan and top each fillet with ¼ of artichoke/mustard mixture. Top with ½ ounce of Muenster cheese and place into preheated oven.
- Cook for 12 to 14 minutes, until fish easily flakes apart. Serve with favorite starch and fresh vegetable.
Recipe by Gunderson Medical Center, La Crosse, Wis.