Description Edit

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 Edit

Directions Edit

  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 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 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.
  7. Add salt and pepper and be careful not to boil the cream.
  8. Whisk for a smooth consistency until the brie is melted.
  9. 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.
  10. Serve with the remaining brie-cream sauce.
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