Stuffed Salmon With Crab And Shrimp - Beurre Blanc Sauce Recipe

Name: Stuffed Salmon With Crab And Shrimp - Beurre Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR SALMON:; 4 salmon filets; 6 ounces crabmeat; 6 ounces shrimp; 6 ounces Brie, cut into 1/2 inch cubes; 3 tablespoons mayonnaise; 1 tablespoon chopped fresh dill; pinch of salt; pinch of pepper; FOR BEURRE BLANC SAUCE:; 6 ounces white wine; 3 ounces white wine vinegar; 3 whole peppercorns; 1 shallot, quartered; 1 cup heavy cream; 6 ounces cold, unsalted butter - cut into pieces; 3 ounces cold butter, cut into pieces

Servings: persons

FOR SALMON:
4 salmon filets
6 ounces crabmeat
6 ounces shrimp
6 ounces Brie, cut into 1/2 inch cubes
3 tablespoons mayonnaise
1 tablespoon chopped fresh dill
pinch of salt
pinch of pepper
FOR BEURRE BLANC SAUCE:
6 ounces white wine
3 ounces white wine vinegar
3 whole peppercorns
1 shallot, quartered
1 cup heavy cream
6 ounces cold, unsalted butter - cut into pieces
3 ounces cold butter, cut into pieces

1
FOR BEURRE BLANC SAUCE:
2
Combine wine, vinegar, peppercorns and shallot into a saucepan. Reduce until the mixture is about 1 - 2 tablespoons and has a syrupy consistency. Add the cream and reduce again until the mixture is about 3 - 4 tablespoons.
3
Remove the pan from heat. Add the butter pieces, stirring and allowing it to melt. Strain and hold warm on stove until salmon is ready.
4
FOR SALMON:
5
Preheat oven to 400 degrees.
6
Split the salmon lengthwise to form a pocket for stuffing. Combine the crab, shrimp, brie, salt, pepper and dill. Gently blend the mayo to bind the mixture. Divide the stuffing mixture between the four pocketed fillets.
7
When full, let the flaps cover the stuffing so that only a small amount is exposed. Bake in a lightly buttered baking dish for about 10-12 minutes.
8
Transfer to dinner plates and spoon Beurre Blanc over the fist.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR SALMON:, 4 salmon filets, 6 ounces crabmeat, 6 ounces shrimp, and more.

Yes, Stuffed Salmon With Crab And Shrimp - Beurre Blanc Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Salmon With Crab And Shrimp - Beurre Blanc Sauce

How did you like this recipe?

Frequently Asked Questions