Catfish Dijonnaise

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

“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.”

Ingredients

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
 

Steps

  1. Preheat convection oven to 300°F. Spray sheet pan with vegetable spray.
  2. Mix together artichoke hearts, mayonnaise, mustard, lemon juice and black pepper.
  3. 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.
  4. 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.

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