Remove the skin from the shallots and cut them into small pieces. Chop tarragon finely. Heat a little olive oil, sauté shallots in it. Add tarragon and capers. Add Dijon white wine, mustard, fish stock and whipping cream, cook everything together a little bit. Season catfish fillet with salt and pepper, roll in flour. Heat olive oil in a frying pan, roast fish in it. Season sauce with salt, pepper and juice of one lemon.
Arrange fried catfish fillets with mustard-caper sauce and long grain rice on plates.
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