Stuffed salmon by Fat Catz Louisiana Kitchen - KTRE.com | Lufkin and Nacogdoches, Texas

Stuffed salmon by Fat Catz Louisiana Kitchen

Cedric Fletcher, owner of Fat Catz Louisiana Kitchen 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

Stuffing

½lb                Butter

1 cup               Onions,chopped fine

¼ cup              Celery,chopped fine

½ cup              BellPeppers, chopped fine

1 tsp.               Fish Sauce

½ tsp               White pepper

½ tsp.              Paprika

¼ tsp.              CayennePepper

¼ tsp.              Black Pepper

½ tsp.              Onion Powder

¼ tsp               Dried WholeThyme Leaves

¼ tsp.              Dried WholeOregano Leaves

½ cup              Green Onions

2 tsp.               FreshGarlic, chopped fine

½ lb.               Shrimp,70/90 count

1lb.                Real CrabMeat

2 cups            JapaneseBread Crumbs

1each             egg

3tbsp.             Parmesan Cheese

3 tbsp.             Parsley

  • Place ½ the butter in a skillet over high heat.  Add the onion, celery, bell peppers and garlic and sauté for 4 minutes.
  • Add fish sauce, white pepper, paprika, cayenne, black pepper, onion powder, thyme, oregano, and green onions. Cook for 3 minutes
  • Add shrimp and crab meat and cook for 5 minutes
  • Add half of the bread crumbs stir and cook 1 minute until the mixture starts to stick.
  • Add the other half of the butter and cook until it melts, scraping the bottom of the pan
  • Stir in the remaining bread crumbs and remove from the heat
  • Combine the egg beaten with the parmesan cheese and parsley, and mix well into the skillet mixture,
  • Spread the stuffing onto a baking dish and place in your refrigerator to cool.
  • Use 3 ounces of stuffing per 8 ounce salmon filet. You may also substitute snapper or flounder.
  • Add 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

½ lb    butter

¼ cup   flour

2 cups shrimp stock

1cup    heavy cream

½ tsp   Cayenne Pepper

1 cup    whitewine

  • Add shallots and butter to a hot skillet and sauté them together for 4 minutes.
  • Reduce heat to low and add the flour and whisk together  to make your roux careful not to burn the flour.  Cook for 4 minutes
  • Add cayenne pepper and deglaze the skillet with the shrimp stock
  • Cook until the mixture begins to thicken for 5 minutes.  Then add the heavy cream.
  • Once the heavy cream begins to thicken add the white wine and remove from the heat.
  • Pour the mixture through a fine strainer to remove shallots and any flour that did not get fully mixed in.
  • Add your favorite seafood to this mixture ( crabmeat, shrimp, crawfish, lobster meat, oysters, etc).
  • Spoon this over your stuffed salmon filet.
  • Enjoy

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