Seafood Newburg

Seafood Newburg is a classic American delicacy that showcases the delicate flavors of fresh fish in a velvety, rich sauce. This dish combines tender cubes of cooked salmon and halibut, simmered in a luscious blend of butter, cream, and a hint of sherry. The addition of egg yolks creates a silky texture that coats the seafood perfectly, while paprika adds a subtle warmth and beautiful color. Ideally served over toast points or rice, this elegant recipe is perfect for a romantic dinner or a special family occasion. It requires careful attention to avoid curdling, but the result is a restaurant-quality meal that feels indulgent and comforting. With its balance of savory depth and creamy richness, Seafood Newburg remains a timeless favorite for seafood lovers seeking a sophisticated yet approachable dish.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 830.4

Description

Seafood Newburg is a classic American delicacy that showcases the delicate flavors of fresh fish in a velvety, rich sauce. This dish combines tender cubes of cooked salmon and halibut, simmered in a luscious blend of butter, cream, and a hint of sherry. The addition of egg yolks creates a silky texture that coats the seafood perfectly, while paprika adds a subtle warmth and beautiful color. Ideally served over toast points or rice, this elegant recipe is perfect for a romantic dinner or a special family occasion. It requires careful attention to avoid curdling, but the result is a restaurant-quality meal that feels indulgent and comforting. With its balance of savory depth and creamy richness, Seafood Newburg remains a timeless favorite for seafood lovers seeking a sophisticated yet approachable dish.

Ingredients

4 tablespoon Butter
2 tablespoon Flour
2 cup Light cream
1 1/2 cup Cubed cooked salmon
1 1/2 cup Cubed cooked halibut
1 teaspoon Salt
1/8 teaspoon Paprika
3 tablespoon Sherry
3 Egg Yolks

Directions

1
Melt the butter in the top of a double boiler over simmering water.
2
Stir in the flour to create a smooth paste.
3
Gradually whisk in 1 cup of the light cream, stirring steadily until the mixture thickens and reaches a gentle boil.
4
Add the remaining 1 cup of cream, cubed salmon, cubed halibut, salt, paprika, and sherry.
5
Simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6
In a small bowl, lightly beat the egg yolks.
7
Slowly temper the egg yolks by whisking in a few spoonfuls of the hot seafood mixture.
8
Stir the tempered egg mixture back into the double boiler, cooking gently until the sauce is thickened and glossy, being careful not to let it boil to prevent curdling.
9
Remove from heat and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 830.4kcal

% Daily Value *
Total Fat 68.0g105%
Saturated Fat 37.0g185%
Cholesterol 255.2mg86%
Sodium 5075.2mg212%
Total Carbohydrate 8.8g3%
Dietary Fiber 0.3g2%
Sugars 3.1g
Protein 43.0g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot over toasted bread points, rice, or buttered noodles for a complete meal.

Use fresh, high-quality cooked fish. If using raw fish, poach or bake it until just cooked through before cubing and adding to the sauce.

To prevent the egg yolks from curdling, ensure the heat is low and do not let the sauce boil after adding the eggs. If the sauce begins to separate, remove from heat immediately and stir vigorously.

For a richer flavor, substitute some of the cream with heavy cream or add a splash of cognac along with the sherry.

This dish is best served immediately after preparation as the sauce may thicken upon standing. If necessary, thin with a little warm cream before serving.

Keywords: seafood, newburg, salmon, halibut, cream sauce, sherry, eggs, luxurious, dinner party, classic, american cuisine, rich, comfort food, toast points, simmer, double boiler, paprika, butter, flour, light cream, egg yolks

Read it online: https://www.chefs-mate.com/recipe/seafood-newburg/