Stuffed Salmon With Shrimps And CrabFrom BMikel 5 years ago
- 1 cup beurre blanc sauce (recipe below) shopping list
- 4 (5-ounce) halibut fillets (not steaks) shopping list
- 6 ounces Dungeness crab meat shopping list
- 6 ounces bay shrimp shopping list
- 6 ounces brie, cut into 1/2-inch cubes shopping list
- 3 tablespoons mayonnaise shopping list
- 1 tablespoon chopped fresh dill shopping list
- Pinch of salt shopping list
- Pinch of pepper shopping list
- Beurre Blanc Sauce shopping list
- Yield: 1 cup shopping list
- 6 ounces white wine shopping list
- 3 ounces white wine vinegar shopping list
- 3 whole black peppercorns shopping list
- 1 shallot, quartered shopping list
- 1 cup heavy cream shopping list
- 6 ounces cold, unsalted butter, cut into pieces shopping list
- 3 ounces cold butter, cut into pieces shopping list
How to make it
- Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the halibut fillets lengthwise to form a pocket for the stuffing. Combine the crab, shrimp, brie, dill, salt, and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so that only a small amount is exposed. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.
- Combine wine, vinegar, peppercorns, and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use.
- Note: To make Lemon Butter Sauce, replace the white wine vinegar with 2 tablespoons of freshly squeezed lemon juice.
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