A Seafood Fondue: Saltgrass-Style Recipe Guide

Seafood fondue is a popular dish at Saltgrass Steak House, an award-winning steakhouse in Mesquite, Texas. The dish typically consists of seafood such as shrimp, crawfish, scallops, salmon, or halibut, cooked in a fondue pot with chicken stock, dry sherry, garlic, ginger, soy sauce, and Worcestershire sauce. The cooked seafood is then dipped in various sauces and enjoyed. While the exact recipe for Saltgrass Steakhouse's seafood fondue is not publicly available, a similar dish can be made by combining 2 lbs of seafood with 4 cups of chicken stock, 2 tablespoons of dry sherry, 2 cloves of chopped garlic, 1 tablespoon of grated ginger, 3 tablespoons of soy sauce, and 1/4 teaspoon of Worcestershire sauce. This dish is best enjoyed with warm, freshly baked bread.

Sauté onions and garlic

Sautéing onions and garlic is a key step in making Saltgrass Seafood Fondue. This technique will create a flavourful base for your fondue and is a simple process.

First, you'll need to prepare your ingredients. Chop your onions and garlic, with a yield of 2.5 oz of chopped yellow onion and 1 tablespoon of chopped garlic. You can use a food processor or chop by hand.

Next, heat a large stock pot over medium heat. Add butter to the pan—the amount will vary depending on your preference and the size of your pot, but generally, you'll need enough to coat the bottom of the pan. Once the butter is melted, add your chopped onion and garlic to the pot.

Now, you'll want to sauté the onions and garlic until the onions are translucent. This process should take several minutes, and you'll need to stir occasionally to prevent burning. Keep a close eye on your ingredients, as they can go from sautéed to burnt quite quickly.

Once your onions are translucent, you can move on to the next step in the recipe.

Add wine, sherry, and other ingredients

To make Saltgrass Seafood Fondue, you'll need to add wine and sherry to your fondue pot, along with other ingredients, to create a delicious broth for cooking your seafood. Here's a step-by-step guide to this process:

Ingredients:

• 1/4 cup white wine
• Dry sherry (2 tablespoons)
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 3 tablespoons of soy sauce
• A dash of Worcestershire sauce (1/4 teaspoon)
• 4 cups of chicken stock

Instructions:

• Prepare the broth: In a large fondue pot, combine the white wine, sherry, garlic, ginger, soy sauce, Worcestershire sauce, and chicken stock. Stir the ingredients together gently.
• Heat the broth: Just before serving, heat the broth over medium-high heat. Bring it to a boil and ensure it reaches a temperature of 375°F. This is important for both food safety and cooking effectiveness.
• Monitor the temperature: Keep an eye on the temperature as you cook. If the broth is too hot, it will evaporate quickly, and if it's not hot enough, your seafood will take longer to cook.
• Cook the seafood: Once the broth is at the right temperature, you can start cooking your seafood. Dip your chosen seafood into the broth and cook it to your desired level of doneness. You can use shrimp, scallops, salmon, or other firm fish.
• Enjoy with sauces: After cooking the seafood, remove it from the broth and dip it into your favorite sauces. Enjoy the fondue!

The wine and sherry add a depth of flavor to the broth, enhancing the overall taste of the fondue. You can adjust the amount of wine and sherry to your preference, but the above measurements provide a good starting point for a well-balanced fondue.

Boil, then simmer

Now that you have all the ingredients, it's time to start cooking!

First, melt some butter in a large stock pot over medium heat. Once melted, add the onion and garlic and sauté until the onions turn translucent. Next, pour in the white wine and sherry and crank up the heat. You want to reduce this mixture by half, so keep it on high heat until this is achieved.

Now, bring the heat back down to medium-high and add all the remaining ingredients, except the flour (which is for the roux). Give everything a good stir and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for around 20 minutes, stirring frequently.

While the mixture is simmering, it's time to make the roux. Melt some butter in a separate pan and, once melted, remove it from the heat. Slowly mix in the flour until it is fully incorporated. Now your roux is ready to be added to the cream mixture.

After the cream mixture has simmered for 20 minutes, bring it back to a boil and add the roux. Let this boil for around 5 minutes.

And that's it! You've successfully created a delicious Saltgrass Seafood Fondue. All that's left to do is enjoy your creation.

Make the roux

Making the roux is a crucial step in creating the Saltgrass Steakhouse seafood fondue. Here is a detailed, step-by-step guide to achieving the perfect roux for this decadent dish:

Prepare the Ingredients:

Before you begin, ensure you have the right ingredients for the roux. You will need butter and flour. The amount of butter used will depend on your preference and the size of your fondue; typically, you will need enough to melt and coat the flour adequately. For the flour, you will need 1 cup plus 2 tablespoons of all-purpose flour. Having the right ingredients in the correct quantities is essential for achieving the desired consistency of the roux.

Melt the Butter:

In a separate pan, melt the desired amount of butter over medium heat. The butter forms the base of your roux and will help bind the ingredients together. Keep an eye on the butter as it melts, ensuring it doesn't burn. You want the butter to melt completely but not reach the point of browning or burning, as this will impact the taste and appearance of your fondue.

Add the Flour:

Once the butter is melted, remove the pan from the heat. The next step is to slowly incorporate the flour into the melted butter. Gradually add the flour to the pan, whisking continuously to avoid lumps. The goal is to create a smooth, lump-free mixture where the flour is fully coated by the butter. Take your time during this step to ensure a consistent and even texture.

Cook the Roux:

After combining the butter and flour, it's time to cook the roux. Return the pan to medium heat and cook the mixture for several minutes. Keep stirring or whisking constantly to prevent the flour from burning and to achieve an even cook. The roux will thicken as it cooks, and you will notice a colour change. Depending on your desired level of doneness, you can cook the roux from a few minutes to several minutes, toasting the flour to your preferred shade. A lighter roux will have a milder flavour, while a darker roux will have a nuttier, more intense taste.

Incorporate the Roux:

Once your roux is ready, it's time to incorporate it into the fondue. In the main pot, bring the cream mixture to a boil. Then, slowly add the roux, stirring continuously. Ensure the roux is fully combined with the other ingredients. Allow the fondue to boil for a few minutes to thicken and ensure the raw flour taste is cooked out.

A well-made roux is the foundation of a delicious seafood fondue. It adds flavour, texture, and thickness to the dish. By following these steps and adjusting the cooking times to your preference, you can create a smooth, flavourful roux that will elevate your Saltgrass Steakhouse seafood fondue.

Prepare seafood, mushrooms, and spinach

Prepare the seafood, mushrooms, and spinach

For the seafood component, you will need to prepare 15 large shrimp, ensuring they are peeled, deveined, and cut into 3 pieces each. Additionally, you will need 1 cup of crawfish tails. Place these into a medium-hot sauté pan with 1 tablespoon of butter and 1 teaspoon of lemon pepper. Sauté the seafood until the shrimp are cooked through.

Next, you will add the mushrooms and spinach. To do this, simply add ½ pound of sliced mushrooms and 3 ounces of baby spinach to the pan with an additional 1 tablespoon of butter and 1 teaspoon of minced garlic. Cook this mixture until the mushrooms are warmed through.

Once the seafood, mushrooms, and spinach are cooked, you can add this delicious combination to the cream sauce you prepared earlier and stir to incorporate all the ingredients.

Frequently asked questions