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Seafood topping?

post #1 of 8
Thread Starter 
I'm curious of what this seafood topping is called and what is in it / how to make it.

The only way I can really describe it is that it's white and creamy. I've had it at two restaurants one was at a mom and pop place that put in on top of a salmon filet and another was at Pappadeaux (Houston seafood chain) on top of their crab stuffed shrimp. Both seemed to be baked on.

Hopefully someone can help me even though my question is vague.
post #2 of 8
Could be a number of things A Glasage, a Dill sauce , a Lemon Butter sauce,, a Beurre Blanc. All could be put on top of item and put under Salamander to brown. Could even be a Light Mornay of some type.

Note ..;A glasage is normaly a sauce mixed with whipped heavy cream (no sugar)
CHEFED
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CHEFED
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post #3 of 8
Hi,

You may be talking about their Alexander sauce. It's not that bad...and it's real good when it sits atop a piece of fish with some good dirty rice on the side (with chicken livers of course). Yum!

It's also one of the few places, outside the city of Chicago that I'd trust eating their Oysters whenever they have them.

The basic sauce is...butter, onions, flour. Add clam juice and cream. Season (S&P&Cayenne). Cook shrimp and crabmeat then combine into the sauce. When I make mine I use some of the super tiny shrimp and a few real nice ones per/plate also.

The key to the flavor is the clam juice and cream though.


dan


edit add: Hmmm...I reread your post and noticed that you mentioned it was baked-in. This has me a little puzzled :confused: I'm not sure if it was their Alexander sauce now...

???
post #4 of 8
The Chef said (Georgia) that if you were to buy any pre-made crab cake mixtures , add cream and mayo ( thin it out a bit), mix it together, then top the mixture into the open shrimp , sprinkle on any cheese like monteray jack or a cheese with buffalo milk or a gouda and then bake it....
If you call the restaurant there, they are very welcoming and will explain how they do it.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 8
OT here - Petals - what does your signature translate as? Curious :)

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 8
Dan,

Your right about the oysters.....

DC,


It means this :

三个和尚没水喝 (san ge he shang mei shui he)
  • Literally: Three monks have no water to drink
  • Meaning: Too many cooks spoil the broth

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 8
Petals, merci :)
A very interesting translation from the literal to the meaning, I am beginning to see how that would work...I think. Too many cooks *do spoil the broth. It's something I've learnt, especially teaching my teens how to cook, and leaving my better half alone with the bbq. Intervention is not appreciated... I'm better off leaving them alone :D I'll stop hijacking this thread, sorry all.

Back on topic - I'm leaning towards a mornay type of sauce, something like a bechamel, as is done with a lasagne.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #8 of 8
There is a play on bechamel with seafood on it, I forget what it's called. You could make the same play on mornay. You'd end up with a mixed seafood sort of coquille St Jacques to be used as a topping. I'm not sure it has a name -- but it could.

The answer is unlikely to be most of the other sauces named, as they'd break under the broiler.

Pappadeaux actually publishes the recipe for their sauce Alexander, which seems highly likely to be the answer to the OP's question. At least the facts that it's where he had it and what he had seem dispositive to me.

From a saucier's standpoint, Alexander is a play on a type of daughter sauce called a mousseline. As you can see from the description their particular version starts with a clam veloute (not a bechamel).

Sauces :thumb:,
BDL
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