Fish Newburg Recipes

Steps:

• 1. Whirl milk, flour, and dry mustard in blender. Pour into top of double boiler and cook over boiling water, stirring constantly, until smooth and thickened
• 2. Stir into thickened sauce butter, ketchup. Worcestershire sauce. Season with salt, pepper, and cayenne to taste. Stir in shrimp and heat thoroughly. At this point dish may be held in refrigerator all day and re-heated at serving time. JUST BEFORE SERVING, STIR IN SHERRY ~ THIS MAKES THE WHOLE DISH ~ DO NOT OMIT !
• 3. Serve over rice or noodles . A great shrimp recipe ! Serves 4 I served with Steamed Veggies ~ very good, just like you would get in an expensive restaurant.

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

Steps:

• Saute shrimp, scallops and lobster in butter.
• Add paprika.
• Move seafood to a crock pot set on low or warming dish.
• Add sherry to hot sauté pan and boil hard to de-glaze the pan.
• Add sherry and pan bits to seafood.
• In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
• Slowly whisk in milk pouring in a half cup at a time.
• Add cream slowly, whisking continuously until mixture thickens.
• About 3-5 minutes.
• (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
• Pour over warmed seafood and stir.
• Serve with linguini, saltine or common crackers or toast.

Steps:

• Cook the chosen protien with the butter for 3 minutes.
• Add sherry (and/or brandy).
• Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
• Stir over a low heat until slightly thickened.
• Place protien on toast, points, puff or sliced french bread and pour sauce over top.
• Sprinkle cayenne and nutmeg on top and garnish with parsley.

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Steps:

• 1. Preheat oven to 300 degrees. Butter a 3 quart casserole.
• 2. Simmer fish in small amount of water until tender. Flake into large size pieces(4 cups). Saute' mushrooms in 2 Tbsp. butter about 4 minutes.
• 3. Melt the remaining 2 Tbsp. butter in saucepan, stir in the 2 Tbsp. flour, mixing to combine. Slowly whisk in the milk, stirring constantly. Add cheese, stir until cheese melts. DO NOT LET BOIL. Add Worcestershire sauce, salt, pepper, sherry, fish and mushrooms.
• 4. Turn into the buttered casserole. Top with the buttered bread crumbs. Bake at 300 degree for 30 minutes.

Steps:

• In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
• In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.