Ingredients: |
Ingredients: 1 cup buerre blanc sauce
4 (5oz) salmon fillets (not steaks)
6 oz dungeness crab meat
6 oz bay shrimp ( if larger shrimp slightly chop)
6 oz brie cut into 1/2" cubes
3 tbsp mayonnaise
1 tbsp chopped dill
salt (to taste)
pepper (to taste)
Buerre Blanc Sauce
6 oz white wine
3 oz white wine vinegar
3 whole pepper corns
1 shallot, quartered
1 cup heavy cream
6 oz cold unsalted butter cut into pieces
3 oz cold butter, cut into pieces
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Directions: |
Directions:Preheat oven to 400º F
Prepare buerre blanc sauce and set aside.
Split salmon fillets lengthwise to form a pocket for stuffing.
Combine crab, shrimp, brie, dill, salt, and pepper. Gently blend in the mayo to bind the mixture. Divide the stuffing mixture between the flour pocketed fillets. When full let the flaps cover the stuffing so that only a small amount of stuffing is exposed.
Bake in lightly buttered baking dish for 10-12 minutes.
Transfer to dinner plates and spoon buerre blanc sauce over the salmon and serve.
Buerre Blanc Sauce
Combine wine, vinegar, peppercorns, and shallot in a non corrosive sauce pan. Reduce until the mixture is just 1-2 tbsp and has the consistency of syrup.
Add the cream and reduce again until the mixture is 3-4 tbsp and very syrupy. Remove pan from heat . Add the butter pieces about 2 oz at a time, stirring constantly allowing each to melt completely before adding more. If the mixture cools not allowing the butter to melt reheat slightly.
Strain and hold over stove top trivet or double boiler keeping warm until ready to use. |
This recipe for Stuffed Salmon with Crab and Shrimp is from