Ingredients
- 6 remain
- 1/4 pecan (halves)
- 2 lb catfish fillets
- 1 1/2 c butter
- 1 c cream (heavy)
- 1/4 c dry wine (white)
- 2 tablespoons butter
- 3 t frangelica liqueur
- 2 t lemon juice
- some paprika for color
to incorporate butter into cream (do not stir); continue swirling until all butter has been added.
