This is a very quiet but very comforting sandwich -- a real crowd-pleaser over the years.
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
salt and pepper to taste
4 pounds catfish fillets, cut in 8 pieces
1 tablespoon coarsely chopped fresh dill
1/8 pound thinly sliced smoked salmon
1 teaspoon Amontillado sherry
1/2 cup mayonnaise
16 slices of white Pullman bread
32 arugula leaves
1 tablespoon toasted sesame seeds
1. Preheat the oven to 400 degrees.
2. Spread the olive oil on a roasting pan and add lemon juice, garlic, salt, and pepper. Rub each catfish piece with the marinade, and place in refrigerator for 2 hours.
3. Put the dill, salmon, and sherry in a food processor and make a paste. Mix the salmon paste into the mayonnaise by hand. Set aside.
4. Bake the fish for 7 to 10 minutes, or until the flesh flakes easily when poked with a fork. Remove from the oven and pour the juices into a small saucepan. While waiting for the fish to cool completely, reduce the juices in the pan over moderate heat until you have about 1 teaspoon of thick glaze.
5. Add the glaze to the mayonnaise mix, and spread the mixture on 16 slices of bread. Lay 4 arugula leaves on each of 8 slices of bread, and place each piece of catfish on the arugula. Sprinkle with sesame seeds, cover with remaining bread slices, and serve.
This is a very quiet but very comforting sandwich -- a real crowd-pleaser over the years. Make sure the catfish fillets are still juicy when you remove them from the oven. Makes 8 sandwiches