Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 24, 2014 9:43:34 GMT -5
Loosely adapted from an old Valley's Steak House recipe. Stuffing is based on four portions.
Gold Dust 3 part bread crumbs 1 part butter 1 part grated parmesian cheese pepper and paprika to taste (or eye)
Seafood per portion: 4 or more large shrimp P&D* 4 Oz haddock 4 oz sea scallops 2 shucked crab legs 2 shucked lobster claws (or 1 shucked split lobster tail)
Seafood stuffing 1/2 cup P&D* and chopped shrimp 3 slices toast chopped one plank-rib bell pepper, celery, 1/2 onion diced 1/4 cup milk, sherry, salt, pepper, tabasco, sauce anglaise to taste 2 strips bacon diced. 1 heaping tablespoon flour
In a heavy bottomed skillet cook bacon (leave fat in pan) add diced vegetable and seafood to bacon and saute. add in turn flour, milk, tabasco, worstershire (anglaise) sherry. A porrigy outcome should be the result. Add toast cubes. spoon out onto a pan to cool.
In the bottom of a ceramic boat or bowl make a cake out of moist stuffing. Top seafood stuffing with fish peices. Or use it to top haddock & shrimp. Spritz butter and top with gold dust. Bake in pre-heated 450°F oven 12 to 20 minuted till top is browning and fish bubbly.
The original recipe called for institutional sized supplies and was to build 100+ servings.
*P&D: Peeled and deveined.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 24, 2014 10:18:40 GMT -5
Footnote: The north american working kitchen often has a substantial hispanic crew. Their working term for worstershire sauce is "sauce angalise".
You can spend a lot of time in search of this phantom 'sauce' in dictionaries etc.
|
|