Stuffed Salmon with Brie and Prawns

== Description ==
Purchased from the Inman Estate in Mineral Wells, Texas in 1990. Notation on card indicates this was picked up from a caterer in 1966. My catering friend serves this on a regular basis and gets rave reviews.
* Contributed by Cat's Recipes Y-Group
== Ingredients ==
* ¼ pound fresh brie
* 2 pound thick filet of salmon
* ¼ pound of prawns, peeled de-veined and chopped into ½ 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 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 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.
Category:Cathy's Recipes
Category:Heavy cream Recipes
Category:Oregano Recipes
Category:Basil Recipes
Category:Brie Recipes
Category:Salmon Recipes
Category:Prawn Recipes