My current culinary specialty seems to be stuffing food
into other food
. Continuing on that trend I present this recipe for Salmon Stuffed with Brie and Prawns.
1/4 pound of brie
A thick Fillet of salmon
1/4 pound of prawns, peeled, deveined and chopped into 1/2 inch peices
Thinly sliced Shallots (one large shallot should be enough)
Remove the bones and trim off the thinner portions from the thickest part of a salmon fillet. Lay the fillet skin
-side down and Make an incision
in the center of the fillet cutting half way through the fillet, and leaving a bit uncut on each end. At the base of this incision slice horizontally into the fish on each side, creating an envelope of sorts.
Cross section of fish properly cut
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Into this cavity stuff with the prawns and thin slices of brie cheese (use a little more than half of the total brie), and chopped fresh basil and oregano. lightly dust the fish with salt and pepper.
In a saucepan
melt some butter
, and lightly caramelize
the shallots under medium-low heat
, then add the remining brie and about 1/4 - 1/2 cup of heavy cream, with some more chopped basil and oregano, and a little bit of salt and pepper, be careful not to boil
the cream, and whisk for a smooth consistency until the brie is melted.
Cover the salmon with about half of the sauce (pour some into the cavity as well) and cover liberally with breadcrumbs, place into a 375 degree (Ferenheit) oven
until the salmon and prawns are cooked (this varies upon the thickness of the salmon, but is usually around 1/2 and hour). Serve with the remaining brie-cream sauce
Salmon can be stuffed with many things, I invite all the cooks out there to add their own stuffed salmon recipes to this node.