Ariane Daguins French Kisses And Gascogne Sushi Food

ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI

Steps:

• Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
• Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
• Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
• For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.

BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH

Steps:

• Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
• Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
• Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
• Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.