2 (7 to 8 ounce) fillets catfish, edges trimmed and cut in 1/2 down the center
16 (21/25 count) shrimp, peeled and deveined
2 1/2 pounds white fish bones, rinsed
1 onion, thinly sliced
2 stalks celery, thinly sliced
1/4 fennel bulb, thinly sliced
3 bay leaves
1 teaspoon whole black peppercorns
1 1/2 cups white wine
3 cups water
2 tablespoons flour
2 tablespoons butter, softened
Fish Stock
3/4 cup 35-percent whipping cream
4 sprigs fresh tarragon
Salt
1 cup milk
1/4 cup butter
3 pounds white potatoes, peeled, quartered and boiled in salted water
2 egg yolks
Salt and freshly ground black pepper
1 tablespoon butter
2 leeks, trim roots and green tops, wash and dice remaining
2 carrots, peeled and diced
2 tablespoons Fish Stock
1 cup frozen peas
Salt and freshly ground black pepper
Asparagus Salad with Lemon Vinaigrette, recipe follows
1/4 red onion, julienned
Zest and juice of 1 lemon
1/4 teaspoon salt
1 bunch asparagus, bottoms trimmed, stalks and tips separated and lightly blanched
1 head Boston lettuce, washed, dried and coarsely chopped
1/4 cup coarsely chopped fresh parsley
Olive oil
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