Frank's Recipes! Seafood Newburg for 100

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Seafood Newburg for 100

Servings: 100 Portions (3 Pans)
Portions: 2/3 Cup each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 375 degrees F. Oven

14 lb. fish fillets (cod, flounder, pollock, haddock, perch), partially thawed
2 cups (1 lb) butter or margarine, melted
3 tablespoon (2 oz) salt
8 lb. scallops, thawed
2 1/2 gallon water, boiling
3 tablespoon salt
8 lb. shrimp, thawed
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 quart water, warm
1 quart (2 lb) butter or margarine, softened
1 quart (1 lb) flour, wheat, general purpose, sifted
1/4 cup (2 3/4 oz) salt
1/4 cup paprika, ground
2 teaspoon nutmeg, ground
1 cup (12-14 yolks) egg yolks, beaten

Cut partially thawed fish fillets into 1 oz pieces; place on greased sheet pans. Pour 2
cups melted butter or margarine over fish Sprinkle with 3 tablespoon salt. Bake 20 minutes.
Drain fish. Reserve fish and juice; set aside.

Add 3 tablespoon salt to 2 1/2 gallon boiling water. Place scallops in boiling salted water.
Return to a boil; reduce heat; simmer 5 minutes. Add shrimp; return to a boil; simmer 5
minutes longer or until tender. Drain. Place an equal quantity of fish, scallops, and
shrimp in each pan. Set aside.

Reconstitute milk and 7 1/2 quart warm water. Heat to just a boil. DO NOT BOIL. Blend 1 quart
butter or margarine and flour; stir until smooth. Add butter or margarine and flour to
milk, stirring constantly. Add 1/4 cup salt, paprika, and nutmeg. Simmer 10 to 15
minutes or until thickened. Stir as necessary. While constantly stirring, add about 1 quart
sauce to egg yolks. Pour egg mixture slowly into remaining sauce. Stir to blend well.
Pour 2 1/2 quart sauce over seafood in each pan. Stir gently. Bake 15 minutes If sauce is
too thick, thin by adding 1 cup heated, reserved juice to each pan before serving.

NOTE:
In fish step, any combination of white fish or lobster can be substituted in part for
the fish.