SEAFOOD NEWBURG

Ingredients

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 14 lbs
SCALLOPS,SEA,RAW 8 lbs 2 qts 1-5/8 cup
SHRIMP,RAW,PEELED,DEVEINED 8 lbs
WATER,BOILING 33-1/2 lbs 4 gal
MILK,NONFAT,DRY 1 lbs 1 qts 2-5/8 cup
RESERVED LIQUID 17-3/4 lbs 2 gal 1/2 qts
BUTTER,MELTED 2 lbs 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 1-1/4 oz 2 tbsp
PAPRIKA,GROUND 1 oz 1/4 cup 1/3 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
EGG YOLK,BEATEN 8-3/4 oz 15 egylk

Method

1 Add fish, scallops and shrimp to boiling water in steam-jacketed kettle or stock pot. Return to a boil. Reduce heat; simmer 5
minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Drain. Reserve liquid for use in Step 3. Place 6 pounds 12 ounces fish, scallops and shrimp in each steam table pan. CCP: Hold at
140 F. or higher for use in Step 7.
3 Reconstitute milk with reserved liquid. Heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour to make roux; stir until smooth. Add milk to roux stirring constantly.
5 Add salt, paprika and nutmeg. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
6 Add about 1 quart sauce to egg yolks while constantly stirring. Pour egg mixture slowly back into remaining sauce. Stir to blend
well.
7 Pour 3-1/4 quarts sauce over seafood in each pan. Stir gently. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
210 cal 7 g 24 g 9 g 128 mg 401 mg 91 mg

Portion

6 Ounces

Yield

100


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