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
½ cup Pollyanna Flour
3 cups Shrimp Stock or
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
2 tbs Fat Catz Blackened
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.