Sweet Potato Catfish with Andouille Cream Drizzle

Serves 4

4 (8-9) oz. Catfish Fillet, Trimmed as needed
1 Tsp. Salt
1 tsp. Creole Seasoning
16 oz. Sweet Potato Crust
4 oz. Butter
12 oz. Spinach, Cleaned
Creole Seasoning to taste
Salt and Pepper to taste
6 oz. Andouille Cream Drizzle

Method:
Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on the top of the fish. In a hot skillet, add the butter, and add the fish crust side up. Remove fish, to sizzle skillet and finish in salamander. When fish is done, crust should be nicely browned. Saute spinach in butter and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate, lay catfish on top allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions. Serves 4

Sweet Potato Crust

1 1/4 lbs. Roasted Sweet Potato Flesh
1/2 cup Mayonnaise
1/4 tsp. Salt
1 dash Black Pepper
2 tsp. Bread Crumbs
3/8 tsp. Creole Seasoning
Method: Roast sweet potatoes. Peel and place roasted sweet potato flesh and remaining ingredients in mixer and mix to incorporate. Reserve. Serves 4

Andouille Cream Drizzle

1/4 lb. Andouille Sausage, Diced 1/4"
3/4 oz. Vegetable Oil
1 Tbsp. Creole Seasoning
1 Tbsp. Honey
1/2 qts. Heavy Cream
1.5 oz. Bourbon
1.5 Tbsp. Blond Roux

Method:
Saute andouille in oil until lightly browned. Add Creole seasoning. Deglaze with bourbon. Reduce. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste. Serves 4