Sunday, August 10, 2008

Pete's Seafood Newburg

Ingredients:

Poaching Liquid
  •  2 cups water
  •  1 Tbls Black Peppercorns
  •  2 Bay leaves
  •  A pinch of salt
  •  1/2 peeled shrimp
  •  1 cup Sea Scallops
  •  2 large Lobster tails

Roux
  •  1/2 cup of flour
  •  1 tsps Paprika
  •  1 tsps Curry powder
  •  1/2 tsps ground Nutmeg
  •  1 tsps Cayenne pepper

Gremalada Topping (Chop all well)
  •  2 cloves garlic
  •  1 Tbls Lemon zest
  •  1/4 cup each of FRESH Rosemary and Parsley

Bring water and spices to a boil for 2 minutes then turn down to med. low. After water temp comes down from boil add the shrimp and the scallops. Poach for 3 minutes ONLY. Remove and set aside. Place in the lobster tails and poach by themselves for 4 minutes ONLY. Remove them and allow to cool. After cooled, crack the shells, remove the meat and cut into large chunks. Set aside.

In a sauce pan add 1 1/2 milk and 1/2 small can of tomato paste. Whisk until thoroughly combined then put on low to keep warm.

In fry pan add 3 Tbls butter and melt without browning. Add in the roux ingredients. Make a roux then add 2/3 cup white wine and wisk until smooth. Then add the milk mixture and continue wisking until the Newberg sauce is fairly thick.

Then gently fold in the seafood and gently simmer for 5 minutes

Serve the Seafood Newberg over white rice then top with the gremalada.

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