Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4-pound fresh Brie
- 2-pound thick filet of salmon
- 1/4 pound of prawns, peeled deveined and chopped into 1/2 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
Directions
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 fish 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 fish 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.