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.
- Contributed by Cat's Recipes Y-Group
- ¼ pound fresh brie
- 2 pound thick filet of salmon
- ¼ pound of prawns, peeled de-veined and chopped into ½ 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
- Remove the bones and trim off the thinner portions from the thickest part of a salmon fillet.
- 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.
- At the base of this incision slice horizontally into the on each side, creating an envelope of sorts.
- 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.
- Lightly dust the with salt and pepper.
- 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.
- Whisk for a smooth consistency until the brie is melted.
- 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.
- Serve with the remaining brie-cream sauce.