A Southern Gallimaufry
Brush salmon filet with oil and season with salt and pepper. Sear on both sides, and remove to another pan, skin side down. Add oil to hot skillet, add diced sweet peppers, season with pepper and thyme, toss with capers, and sauté until done through. Cover salmon with peppers and capers and place in a medium oven until fish flakes easily.
Take Port Clydes in oil, drain, drizzle with lemon juice and salt, and put them in the refrigerator to chill. Serve with gherkins, celery, onions, and boiled/pickled eggs. Dill toast is wonderful, but rye Melba will suffice, and saltines will do any time at all.
In the world I inhabit–which, quite arguably, might be yours–the more time-consuming a recipe, the more people it should feed, and this is such a one. Soak 5 lbs. halved 6 oz. catfish fillets in milk. To a cup of good brown roux add in dice 2 cloves garlic, 2 medium onions, 1 sweet pepper and 4 stalks celery. Mix with a 36-ounce can of diced tomatoes (with juice) and 2 cups water or so; you want it a little on the thin side. Add 2 tablespoons dried basil, 1 tablespoon dried thyme, and a teaspoon of dried oregano. Put on a low burner. Drain and bread catfish in finely-crumbled saltines well-seasoned with ground black pepper, some cayenne, if you like. Fry until golden; drain and layer fried fillets with sauce. Bake in a medium oven until just bubbling. Serve over rice.
