Doc Magrogan's

3432 Sansom Street, Philadelphia, PA 19104
215-382-3474

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Doc’s Salmon & Crab Hash with BBQ Buerre Blanc

Serves 1

Ingredients for Salmon

7 oz Salmon
1 tsp Salt & Black Pepper
2 Tbsp Olive Oil Blend
1 Tbsp Butter
1 c Sweet Potato Hash - Prepared
3 oz BBQ Beurre Blanc - Prepared
1 Tbsp Fried Leeks

Method for Salmon

• Cooking: Heat Sautee Pan on medium high heat before adding oil
• When oil just begins to smoke add butter & gently add the seasoned salmon (skin side up) to pan
• Cook for 2 to 3 minutes then turn salmon & place in 400 degree oven for 3 to 4 additional minutes

Ingredients for Sweet Potato Hash

3 Large Yams
1 C Lump Crab Meat
1 Diced Bell Pepper
1 Diced Green Bell Pepper
1/2 C Diced White Onion
2 Tbsp Finely Chopped Garlic
1/4 C Olive Oil Blend

Method for Sweet Potato Hash

• Peel & Dice 3 large sweet potatoes or yams (1/2 inch dice)
• Quickly-blanch sweet potato in boiling salted water for 2 min.
• Remove from water & quickly cool potatoes
• Heat Sautee Pan on medium high heat-& ADD oil
• When oil begins to smoke ADD garlic, & when garlic begins to brown ADD onions
• Sautee the onions & garlic for 3 to 5 minutes
• Add-Green & Red Peppers sauté for 3 to 4 minutes until all vegetables begin to soften
• Carefully add potatoes & gently fold in crab meat -(keep lumps whole) Cook for 1 minute

Ingredients for BBQ Buerre Blanc

1 C Sweet Baby Ray’s BBQ Sauce
1 C Heavy Cream
2lbs. Unsalted Butter
½ tsp. Kosher Salt
1/4tsp. Black Pepper

Method for BBQ Buerre Blanc

• In a small sauce pan put 1 c of BBQ Sauce & 1 c of Heavy Cream & combine with a whisk.
• Place on medium heat & reduce by ¼.
• Cut butter into small chunks & keep cold.
• Slowly whisk in cold butter (a few pieces at a time) until the 2lbs. is incorporated.
• Season with Salt & Pepper

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