Stuffed Salmon with Brie and Prawns

Description
Purchased from the Inman Estate in Mineral Wells, Texas in 1990. Notation on card indicates this was picked up from a caterer in 1966. My catering friend serves this on a regular basis and gets rave reviews.

Ingredients

 * 1/4-pound fresh Brie
 * 2-pound thick filet of salmon
 * 1/4 pound of prawns, peeled deveined and chopped into 1/2 inch pieces
 * 1 teaspoon fresh basil
 * 1-teaspoon fresh oregano
 * ¼ cup heavy cream
 * 1 cup thinly sliced shallots
 * ¼ cup breadcrumbs
 * 3 tablespoons unsalted butter
 * 1-teaspoon kosher salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Remove the bones and trim off the thinner portions from the thickest part of a salmon fillet.
 * 2) Lay the fillet skin-side down and make an incision in the center of the fillet cutting half way through the fillet and leaving a bit uncut on each end.
 * 3) At the base of this incision slice horizontally into the fish on each side, creating an envelope of sorts.
 * 4) Into this cavity stuff with the prawns and thin slices of Brie cheese (use a little more than half of the total Brie), and chopped fresh basil and oregano.
 * 5) Lightly dust the fish with salt and pepper.
 * 6) In a saucepan melt butter and lightly caramelize the shallots under medium-low heat, then add the remaining Brie and heavy cream. Add salt and pepper and be careful not to boil the cream.
 * 7) Whisk for a smooth consistency until the Brie is melted.
 * 8) Cover the salmon with about half of the sauce (pour some into the cavity as well) and cover liberally with breadcrumbs, place into a 375 oven until the salmon and prawns are cooked.
 * 9) Serve with the remaining brie-cream sauce.

Contributed by
Cat's Recipes Y-Group