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 UnsaltedButter
½ cup Pollyanna Flour
3 cups Shrimp Stock orChicken Stock
¼ cup Sherry Wine
1 tbsp Lea &Perrins Worcestershire Sauce
½ tsp Cayenne Pepper
½ lb Monterrey Jackor Swiss Cheese
2 cups Heavy Cream
Melt butter and add the flour and cook 3 minutes to makeyour roux. Add the cayenne pepper and the shrimp stock and bring to aboil. Stir in the chicken base andWorcestershire sauce and add the Monterrey Jack Cheese. Stir well and add the heavy cream. Remove from the heat and add the sherry wineand stir well. You may add your choiceof veggies and seafood to fit your specific needs for your dish.
Blackened Salmon Filet
2 tbs Fat Catz BlackenedSeasoning
2 tbs Canola Oil
Heat the oil in the cast iron skillet to medium heat, seasonthe salmon filet, and place in the hot skillet. Cook for 4 minutes on the first side then turn and cook for anadditional 3. Cook times may vary on thethickness of the fish and the temperature of the oil.