This Cajun twist on the main-stream spinach salad highlights local
ingredients. Sautéed catfish fillets and andouille sausage
make this dish as unique as south Louisiana.
- 6 (5-ounce) catfish fillets
- 1 cup apple cider vinegar
- 8 ounces julienne andouille sausage
- 2½ tbsps Creole mustard
- 1/3 cup honey
- 1 cup olive oil
- salt and black pepper to taste
- 2 large eggs, beaten
- 1 cup milk or water
- 2 cups white rice flour
- 1 tbsp granulated garlic
- 2 (6-ounce) packages baby spinach leaves
- 1 (4-ounce) wheel Bittersweet Plantation Dairy Fleur-de-Lis
Fromage Triple Cream, cubed
In a 10-inch sauté pan, cook andouille over medium-high heat
10 minutes. Add vinegar, Creole mustard and honey. Reduce the liquid
by half. Whisk in 2/3 cup olive oil. Season to taste with salt and
pepper and keep warm. In a small shallow bowl, whisk eggs and milk.
In a separate shallow bowl, combine rice flour, garlic, salt and
pepper. Season catfish with salt and pepper. Dip fillets into egg
wash and then dredge in rice flour. Heat remaining olive oil in
a heavy-bottomed skillet over medium-high heat. Add fillets and
cook approximately 3 minutes per side until edges are brown, but
fish is opaque in the center. Place spinach in a large salad bowl.
Toss with enough dressing to coat spinach leaves. Divide salad among
6 plates. Place a catfish fillet over each plate of salad. Sprinkle
with cheese cubes, drizzle with additional dressing and serve.