Fat Catz: Blackened salmon filet with St. Charles sauce - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Fat Catz: Blackened salmon filet with St. Charles sauce

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Cedric Fletcher, owner of Fat Catz Louisiana Kitchen shares a delicious recipe for a salmon with elegant St. Charles sauce.

St. Charles Sauce 

½ lb     Unsalted Butter

½  cup Pollyanna Flour

3 cups  Shrimp Stock or Chicken Stock

¼ cup  Sherry Wine

1 tbsp  Lea & Perrins Worcestershire Sauce

½ tsp   Cayenne Pepper

½ lb     Monterrey Jack or Swiss Cheese

2 cups  Heavy Cream

Melt butter and add the flour and cook 3 minutes to make your roux. Add the cayenne pepper and the shrimp stock and bring to a boil.  Stir in the chicken base and Worcestershire sauce and add the Monterrey Jack Cheese.  Stir well and add the heavy cream.  Remove from the heat and add the sherry wine and stir well.  You may add your choice of veggies and seafood to fit your specific needs for your dish. 

Blackened Salmon Filet

1  Tilapia Filet

2 tbs Fat Catz Blackened Seasoning

2 tbs Canola Oil

Heat the oil in the cast iron skillet to medium heat, season the salmon filet, and place in the hot skillet.  Cook for 4 minutes on the first side then turn and cook for an additional 3.  Cook times may vary on the thickness of the fish and the temperature of the oil.

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