Food | What’s For Dinner: “Stuffed Salmon with Beurre Blanc Sauce” -By: @PhillyTheBoss | #SoPhi

by • February 4, 2014 • Featured, Lifestyle, SoPhiComments (0)1883

This year a few sponsors and myself are putting together a couple of events where I show people how to cook things that seem complex, yet anyone can do. You just have to want to. I’ve had nothing but time to think up things to cook recently. As some of you know, mom got her knee replaced so I flew out to her to help her out a few weeks until she’s mobile enough to fend for self. How do you benefit? A recipe that will help you keep your man or suprise your lady, especially since Valentines Day is coming up! So, without further ado, print this out, grab your cooking apron & flourish

Stuffed Salmon

4 6-ounce salmon fillets

6 ounces of Jumbo shrimp

6 ounces Dungeness crab meat (Or Lump Crab Meat if Dungeness Is Unavailable to You)

6 ounce brie cheese, cut into ½ inch cubes

3 tablespoon mayonnaise (Or 1/2 cup Crushed Italian Breadcrumbs.. both are to bind)

1 tablespoon chopped fresh dill

Pinch of salt and pepper

Beurre Blanc Sauce (makes 1 cup)

6 ounces white wine

3 ounces white wine vinegar

3 whole black peppercorns

1 shallot cut up

1 cup heavy cream

6 ounces of unsalted butter, cut into pieces (Cold)

3 ounces of salted butter, cut into pieces (Cold

Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, 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.

So, There you have it.. Easy to make, great to eat. The image pictured btw isn’t the correct portion size because I’m a man and I was making it for self, not a family. I’m If you ever see anything on my Instagram you want a recipe for, feel free to let me know and I’ll provide it. Feel free to follow me @PhillyTheBoss

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