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Epicurious

Pan-Seared Catfish with Toasted Pecans and Carrot Emulsion

When he attended the 1997 Workshop, Florida chef Pascal Oudin coated California salmon with a pecan crust, seared it, and paired it with a carrot emulsion. Brian has adapted the recipe to catfish, to give the dish some Floridian style, and replaced the crust with a toasted pecan garnish to make less work for home cooks. Serve with sautéed spinach or other wilted greens. On another occasion, prepare the silky carrot emulsion for grilled halibut or sea bass.

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