The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends itself to braising and is wonderful en meurette. Carp and other firm-fleshed river fish are typical, so in the US a natural choice would be the humble catfish. It may be suprising to pair catfish with a ‘classy’ French sauce but I assure you, gentle reader, that the pairing results in some fine eating.
Now assemble your dish: butter a braiser just large enough to hold all the ingredients and lay out your catfish filletsâone large fillet is enough for two peopleâcut into serving pieces. Then arrange the mushrooms and lardons on top and around the fish pieces. Pour over your red wine sauce, enough to just cover them. Then bring the dish to a simmer and let it cook gently until the fish is done, about 10-15 minutes depending on the size of the pieces (and the fishâmonkfish should braise for much longer). If you like, just before serving you can sprinkle the fish with some chopped parsley or, even better, a persilladeâparsley and garlic finely chopped together.