McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Seafood Stuffed Salmon


SEAFOOD STUFFED SALMON
McCormick and Schmick's Recipe

Serves 4

Salmon
1 cup Hollandaise Sauce
4 (5 oz) salmon fillets
4 oz dungeness crab meat
4 oz shrimp
6 oz brie, cut into 1/2 inch cubes
3 tablespoons mayonnaise
1/2 teaspoon dried dill
pinch of salt & pepper

Hollandaise Sauce
1 cup + 2 tablespoons butter, divided
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
pinch of salt


HOLLANDAISE SAUCE: Take 2 sicks butter, cut into pieces and melt in saucepan over moderate heat. Set aside. In another saucepan, beat egg yolks for about 1 minute or until thick. Add water, lemon juice, and salt, beat for 30 seconds. Add 1 tablespoon cold butter, place saucepan over very low heat and stir egg yolks with whip until they slowly thicken into smooth cream, about 1-2 minutes. The mixture is thick enough when you can see the bottom of the pan between strokes of the whip. Remove from heat, add 1 tablespoons cold butter and beat. While beating, add reserved melted butter one tablespoon at a time until sauce begins to thicken into a very heavy cream. Season with salt, pepper, & lemon juice. Keep warm.

SALMON: Preheat oven to 400 degrees. Split salmon fillets lengthwise to form a pocket. Combine crab, shrimp, brie, dill, salt & pepper in mixing bowl. Gently blend in mayo to bind mixture. Stuff each salmon fillet with crab mixture, cover with flaps allowing a small amount of mixture exposed. Bake in a lightly buttered baking dish for 10-20 minutes. Plate salmon and spoon hollandaise sauce over the top.

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