Tilapia Newberg

Tilapia Newberg is my version of the famous Lobster Newberg. "Newberg" sauce is another mystery recipe, some say it was the Delmonico brothers chef that invented it. Others say a chef who left Delmonico's to open a hotel in Pa, or could it be the sea captain who brought the recipe to Delmonico's? 125 or so many years later does it really matter? Every cook book has a different version of the sauce. Most with lobster in the starring role. Tilapia is a firm white fleshed fish with a mild taste that serves the sauce well and is so much easier on the wallet. An interesting aside is that in the early days of this country, around the late 1700's, indentured servants rose up and demand that they be guaranteed that they wouldn't be served lobster more than 3 times a week. My how times have changed! Ingredients for Tilapia Newberg Tilapia approximately 6 ounces per person salt pepper and paprika Can be made ahead of time. Lightly salt,pepper and sprinkle paprika on both sides of the tilapia. Cook in a frying pan with a little butter until done. Remove to a plate, if making in advance refrigerate until ready to serve. Newberg Sauce This recipe will take care of about 1 - 1½ pounds of tilapia. 3 tbs butter 1 shallot finely diced 3 tbs flour ½ tsp paprika 2 cups ½&½ 2 egg yolk scrambled in ¼ cup ½ &½ 3 tbs good (drinkable) Sherry Salt & pepper to taste In a large sauce pan melt the butter and once melted add the shallots and sauté until they soften. Add the flour and combine completely and cook for a minute or two to cook out the flour taste. Add in the paprika. Add the 2 cups of ½&½ and whisk to dissolve the roux and begin thickening the sauce. Take a few spoonfuls of the heated sauce and add to the eggs and ¼ cup of ½&½ to temper then pour mixture back into the sauce and stir to thicken ( do not allow to come to a full boil). Add the Sherry and season to taste. Cut the tilapia up into bite size pieces and place into the sauce and bring the entire mixture up to heat. Most recipes call for it to be served on toast points. I like to serve on a bed of rice, as this makes a very nice complete meal. Here are few items to help with this recipe: Anolon Nouvelle Copper Hard Anodized Nonstick 12-Inch Open Stir Fry OXO Good Grips Nylon Balloon Whisk If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases . copyright © rantsravesandrecipes 2013 all rights reserved