Heat a medium-size skillet over medium-high heat. Add butter. Add catfish and shrimp.
Cook for 4 minutes or until cooked through. Transfer to a sheet pan, and place in the refrigerator to cool. In a large bowl, combine next 11 ingredients, and mix well. Add the catfish mixture, and stir to combine. Form small patties using your hands, and coat the patties in panko crumbs.
Heat a nonstick skillet over medium heat. Add vegetable oil. Cook the patties for 3 minutes per side or until golden brown.
Combine egg yolk, wine and lemon juice in bowl, and place over a hot water bath.
Whisk and cook until it forms a figure 8 ribbon. Slowly drizzle in hot clarified butter while whisking.
(If the sauce gets too thick, whisk in a few drops of warm water.) When all the butter is emulsified, season with salt and hot sauce to taste.
Place asparagus on the plate, and top with catfish cake. Place the poached egg on top, and drizzle with hollandaise.
Garnish with chopped parsley.
Makes 10 cakes