four catfish filets
1 cup heavy cream
1 tablespoon dijon mustard
1/2 teaspoon fresh ground pepper
1 tablespoon lemon juice
In a large skillet, combine the catfish, heavy cream, mustard and pepper. bring to a boil, reduce heat and cover for 10 - 15 minutes or until catfish flakes easily. remove catfish from skillet, keep warm.
Add lemon juice to remaining liquid. Reduce remaining liquid to half over high heat or until it coats a spoon. spoon sauce onto a serving plate and place catfish on sauce. serves 4