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1
For the carrot emulsion: In a medium saucepan, heat 1 tablespoon of the olive oil over moderate heat.
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2
Add the shallots, ginger, and curry powder.
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3
Saute until the shallots are softened but not colored, about 5 minutes.
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4
Add the sherry, bring to a simmer, and reduce until almost dry.
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5
Add the carrot juice and simmer briskly until reduced to 3/4 cup, about 15 minutes.
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6
Strain through a fine sieve, pressing on the solids with a wooden spoon to extract all their flavor.
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7
Slowly whisk in the remaining 1/2 cup olive oil.
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8
Season with salt.
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9
Keep warm.
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10
Melt the butter in a small skillet.
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11
Add the ginger and saute for about 1 minute to release its fragrance.
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12
Add the pecans and toss to coat.
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13
Season with salt and keep warm.
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14
Season the fish all over with salt and pepper.
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15
Set 2 nonstick skillets over medium-high heat and add 2 tablespoons olive oil to each.
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16
When the oil is almost smoking, put the fish in the skillets, flesh side down.
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17
Sear until browned, about 3 minutes, then turn and cook on the second side until it has browned and the catfish just flakes when probed with a fork, about 5 minutes longer, lowering the heat as needed to prevent burning.
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18
To serve, spoon about 2 tablespoons of sauce onto each of 6 warm dinner plates.
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19
Top with a catfish fillet.
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20
Spoon some of the buttered pecans over the fish.
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21
Serve immediately.
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22
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
