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 Newburg



SEAFOOD NEWBURG
McCormick & Schmick's Recipe

Serves 4

1/2 to 3/4 cup Newburg sauce (see recipe)
1/4 cup clarified butter
1/4 cup finely diced onions
1 cup quartered mushrooms
8 ounces small shrimp, peeled, deveined
8 ounces bay or sea scallops
8 ounces cod, cut into 1 inch cubes
2 tablespoons dry sherry
2 tablespoons freshly chopped parsley for garnish
paprika for garnish

Lobster: Place a large saute pan over medium heat. When hot, add clarified butter and onions and cook until onions are golden brown, 2 to 3 minutes, stirring regularly. Add mushrooms and continue to saute until they are lightly browned, 3 to 5 minutes. Add seafood and cook 3 to 4 minutes or until done. Add sherry. Add 1/2 cup of the Newburg sauce and simmer 30 to 60 seconds. Pour into serving dishes or serve over a bed of rice.Garnish with parsley and paprika.

Newburg Sauce
Makes about 1 3/4 cups

2 1/2 tablespoons butter
1 tablespoons minced onion
3/4 teaspoon paprika
3 tablespoons plus 2 teaspoons flour
1 1/2 cups hot whole milk
1/2 cup heavy whipping cream
pinch of salt
pinch of white pepper
dash of hot pepper sauce
1 tablespoon lobster base
2 tablespoons dry sherry

Sauce: In medium saucepan, melt butter. Add onion and saute until transparent. Add paprika.Slowly whisk in flour to make a roux and cook 3 to 5 minutes, stirring regularly, but do not let mixture brown. Add hot milk and blend well. Add cream and blend well. Add remaining seasonings except sherry and simmer 15 minutes, stirring regularly. Strain through a fine sieve and discard solids. Stir in sherry.

Note: There will be sauce left over.

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