Recipe: Seafood Newburg from McCormick and Schmicks - Cincinnati News, FOX19-WXIX TV

Recipe: Seafood Newburg from McCormick and Schmicks

Seafood Newburg

 

The "old-school" fish-house restaurants of the late nineteenth and early twentieth centuries provided many dishes for the current repertoire of American classics. Because those restaurants were the original inspiration for our menus, it's not surprising to see Seafood Newburg and other traditional fish-house dishes in our restaurants (and in our cookbooks) today.

 


Yield: 4 servings

2 ounces clarified butter

¼ cup finely diced onion

1 cup quartered mushrooms

8 ounces small shrimp, peeled

8 ounces Bay or Sea scallops

8 ounces cod, diced to about 1 inch

1 ounce sherry

4 ounces Newburg Sauce

2 tablespoons chopped fresh parsley

Paprika, to dust


Place the clarified butter and the onions into a hot sauté pan and brown. Add the mushrooms and continue to sauté until they are lightly browned. Add the seafood and cook for 3 to 4 minutes. Deglaze with the sherry. Add the Newburg Sauce and simmer for 30 seconds. Pour into serving dishes or over rice. Sprinkle with the chopped parsley and paprika.

Newburg Sauce


Yield 1 quart

5 tablespoons butter

2 tablespoons minced onion

½ tablespoon paprika

2 ounces flour

3 cups hot milk

1 cup heavy cream

Pinch of salt

Pinch of white pepper

Dash of Tabasco

2 tablespoons lobster base

¼ cup dry sherry


Melt the butter in a sauce pot. Add the onions and sauté until transparent. Add the paprika. Add the flour to make roux. Cook for 8 to 10 minutes, but do not brown. Add the hot milk and blend well. Add the cream and blend well. Add the remaining seasonings and simmer for 15 minutes, stirring often. Strain and stir in the sherry.

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