Spicy Salmon And Shrimp Eggs Benedict Recipe - Cooking Index
Spicy Salmon And Shrimp Eggs Benedict Recipe - Cooking Index
If you've ever tried to make hollandaise sauce using the classic method of whisking the ingredients constantly over a double boiler, you know how tedious it can be. Well, you have got to try my blender version of hollandaise sauce. It's fool-proof (aka Scott-proof) and only takes about 1 minute. After you have made the basic sauce, try playing with the recipe by adding herbs, shallots, cheese, etc.
Type: Fish| 4 | Skinless salmon fillets - (4 oz ea) | |
| 16 | Shrimp - (to 20) - peeled, deveined (large) | |
| 1/4 cup | 59ml | Cajun or Creole seasoning blend |
| 2 tablespoons | 30ml | Olive oil |
| 8 | English muffin halves - toasted, and | |
| Lightly buttered | ||
| 8 | Ripe tomato | |
| 4 | Poached eggs | |
| Hollandaise Sauce | ||
| 3 | Egg yolks | |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 tablespoon | 15ml | Lemon juice |
| 1 cup | 198g / 7oz | Butter - melted and hot |
To make hollandaise sauce, place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth.
Season salmon and shrimp with seasoning blend. Heat oil in a large skillet and lightly brown salmon on 1 side. Flip over and add prawns to pan. Continue cooking until salmon and prawns are just cooked.
For each serving, place 2 English muffin halves on each plate. Top with 2 tomato slices. Add 1 piece salmon and 4 to 5 prawns. Top with 1 poached egg. Drizzle sauce over top.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.