Recipe of the Week:

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The following recipe for Senator Dan Sullivan’s Alaska Seafood Newburg comes to us by way of SurvivalBlog reader Mike in Alaska.

Mike writes:

“I got this in an e-mail from my friend U.S. Senator Dan Sullivan of Alaska. He has given permission for publication. We used some Copper River Silver Salmon we caught fresh from the river, one very large fillet in our recipe. It was absolutely wonderful. My wife made the sauce, baked the salmon in the oven and then poured the sauce over the salmon. Fresh caught salmon has a taste that is impossible to beat.”
Ingredients
  • 2/3 cup salted butter
  • 6 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 3 cups light cream
  • 4 beaten egg yolks
  • 3 cups cooked seafood — shrimp, scallops, king crab, or lobster*
  • 1/2 cup dry sherry
  • 4 tsp lemon juice
  • Paprika (to taste)
Directions
  1. Melt 2/3 cups of butter in a large saucepan over medium heat. Blend in flour and salt and cook for approximately 1 minute.
  2. Remove from heat and gradually stir in cream. Return to heat and cook slowly over medium heat, stirring constantly until the sauce thickens.
  3. In a separate bowl, stir a small amount of sauce into 4 beaten egg yolks, and then add this mixture back into the sauce on the stove. Continue stirring and cook until thick.
  4. Add seafood and dry sherry, then lemon juice, salt, and paprika into the sauce. Stir gently to combine all ingredients.

*To save time, prepare seafood in advance using your preferred cooking method.

SERVING

Serve over rice or toast.

(Serves 8 adults.)

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!