Ingredients
FOR SALMON:
4 salmon filets
6 ounces crabmeat
6 ounces shrimp
6 ounces Brie, cut into 1/2 inch cubes
3 tablespoons mayonnaise
1 tablespoon chopped fresh dill
pinch of salt
pinch of pepper
FOR BEURRE BLANC SAUCE:
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FOR BEURRE BLANC SAUCE: Combine wine, vinegar, peppercorns and shallot into a saucepan. Reduce until the mixture is about 1 - 2 tablespoons and has a syrupy consistency. Add the cream and reduce again until the mixture is about 3 - 4 tablespoons. Remove the pan from heat. Add the butter pieces, stirring and allowing it to melt. Strain and hold warm on stove until salmon is ready. FOR SALMON: Preheat oven to 400 degrees. Split the salmon lengthwise to form a pocket for stuffing. Combine the crab, shrimp, brie, salt, pepper and dill. Gently blend the mayo 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 about 10-12 minutes. Transfer to dinner plates and spoon Beurre Blanc over the fist.
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Italian pasta organized by shape — which sauce belongs with which pasta
Wooden crab mallet — crack shells at the crab boil table
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1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Italian pasta organized by shape — which sauce belongs with which pasta
Wooden crab mallet — crack shells at the crab boil table
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces