INGREDIENTS:24 Yukon Gold potatoes, sliced (6 lbs.)
as needed, water
2 tsp. salt
1 tsp. saffron
3 cups haricots vert, blanched
3 cups red bell pepper, roasted, julienned
3/4 cup olive oil
½ cup red wine vinegar
2 tsp. salt
24 fillets/48 discs U.S. Farm-Raised Catfish (9 lbs.)
3 Tbsp. olive oil
1 ½ qts. Roma tomatoes, roasted, sliced
1 ½ cups anchovy dressing (recipe follows)

Anchovy Dressing:
½ cup olive oil
1/3 cup red wine vingar
½ cup chives, fresh, chopped
½ olives, kalamata or Provencal, pitted
¼ cup anchovy fillets
to taste, salt and ground black pepper DIRECTIONS:Cook potato slices in water with salt and saffron, just until tender. Remove from heat and drain. Cover and reserve. In bowl, combine haricots vert and red peppers. Drizzle with oil, vinegar and salt; toss to coat well. Cover and reserve.

Cut catfish fillets into 2 ½-inch circles or discs with a biscuit cutter. In skillet, heat oil; sauté catfish discs over medium heat for 2-3 minutes or until golden brown. Reserve and keep warm.

For each serving: In bottom of soup plates, arrange 6 potato slices. Spoon ¼ cup melange of beans and peppers over potato slices. Top with ¼ cup tomatoes and 2 discs of catfish. Drizzle with 1 Tbsp. Anchovy Dressing. Serve with hot French bread.

For Anchovy Dressing: In bowl of food processor, process oil and vinegar. Add chives, olives and anchovy fillets and continue to process just until slightly emulsified. Season with salt and pepper. Cover and hold until ready to serve. SERVINGS:24 servings From:Chef José Gutierrez, Chez Philippe, Peabody Hotel, Memphis PHOTO CREDIT:Photo Credit: THE CATFISH INSTITUTE