Pontchartrain Sauce Recipe. 6 tablespoon s butter or ghee; Then slowly add 1/2 cup shrimp stock and 1/2 cup half and half or milk.
Pontchartrain Sauce with Crabmeat BigOven from www.bigoven.com
Chef chiqui's pontchartrain sauce 4 tabsp. Blackened seasoning, a staple in cajun cooking, is generously slathered on meaty catfish fillets before cooking. Cook the chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
It really adds a great deal of flavor and pushes it over the edge.
Add fish, skin side up, and cook for about 3 minutes or until. 1/2 cup butter, chopped into 1 tbsp. Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
Paul's seafood magic 1/2 teasp.
Cook the chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Set sauce aside and keep warm while the fish fillets are cooking. Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
6 tablespoon s butter or ghee;
Cook the chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent. 1 teaspoon the boot (or other cajun seasoning) 1 teaspoon minced garlic; Resist the urge to flip the catfish too soon;
Pontchartrain sauce is a perfect topping for your steak and shrimp dinner.
Add the flour and whisk until blended. Blackened catfish with pontchartrain sauce. In the same dish melt 1/2 cup butter covered 1 minute.
Blackened catfish with pontchartrain sauce blackened seasoning, a staple in cajun cooking, is generously slathered on meaty catfish fillets before cooking.
Salt, black pepper, cayenne and tarragon to taste. Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft. Sauté shrimp then add to sauce.
