Cedric Fletcher, owner of Fat Catz Louisiana Kitchen
Chef Cedric Fletcher from fat Catz Louisiana Kitchen in Tyler shares his fabulous, simple recipe for stuffed salmon, Fat Catz style!
Fat Catz Stuffed Salmon
Peppers, chopped fine
Garlic, chopped fine
½ the butter in a skillet over high heat. Add the onion, celery,
bell peppers and garlic and sauté for 4 minutes.
fish sauce, white pepper, paprika, cayenne, black pepper, onion powder, thyme,
oregano, and green onions. Cook for 3 minutes
shrimp and crab meat and cook for 5 minutes
half of the bread crumbs stir and cook 1 minute until the mixture starts
the other half of the butter and cook until it melts, scraping the bottom
of the pan
in the remaining bread crumbs and remove from the heat
the egg beaten with the parmesan cheese and parsley, and mix well into the
the stuffing onto a baking dish and place in your refrigerator to cool.
3 ounces of stuffing per 8 ounce salmon filet. You may also substitute
snapper or flounder.
creole seasoning to you fish filet, sear the salmon filets on both sides
and bake for 12 minutes or until desired doneness. For the maximum
moistness cook your salmon to medium, it is completely safe.
Creamy white wine sauce
¼ cup shallots
¼ cup flour
2 cups shrimp stock
1 cup white
shallots and butter to a hot skillet and sauté them together for 4 minutes.
heat to low and add the flour and whisk together to make your roux
careful not to burn the flour. Cook for 4 minutes
cayenne pepper and deglaze the skillet with the shrimp stock
until the mixture begins to thicken for 5 minutes. Then add the
the heavy cream begins to thicken add the white wine and remove from the
the mixture through a fine strainer to remove shallots and any flour that
did not get fully mixed in.
your favorite seafood to this mixture ( crabmeat, shrimp, crawfish,
lobster meat, oysters, etc).