Serves 4

Ingredients:

2 tablespoons butter
1/2 cup thinly sliced leek
2 shallots, finely chopped
4 (6 ounce) catfish fillets
1/2 cup white wine
1/2 cup chicken broth
Salt and pepper
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon fresh lemon juice

Melt butter in a large sauté pan and add the leeks and shallots. Place the fillets over the shallots, and pour wine and chicken broth over fish. Sprinkle with salt and pepper. Cover, bring to a boil; reduce heat, and simmer 12 to 14 minutes or until fish flakes with a fork, basting occasionally. Remove fish from pan; keep warm.

Pour sauce through a wire-mesh strainer into a bowl, reserving leeks. Return liquid to pan, and bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sauce is reduced to 3/4 cup. Add cream; bring to a boil. Reduce heat, and simmer 3minutes or until sauce is reduced by half. Whisk in mustard and lemon juice. Add reserved leeks, warm through, and season with salt and pepper.