Poached Catfish With Leeks And Mustard

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Coastal Living


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1 large leek, sliced

1 tablespoon butter

2 shallots, finely chopped

4 (5- to 6-ounce) catfish fillets

1/2 cup vermouth

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup heavy whipping cream

1 tablespoon Dijon mustard

2 teaspoons butter

1/2 teaspoon fresh lemon juice

1/2 teaspoon salt

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