Here is an idea for a dish that is both cost effect and using all purchasing products. Chef Jeremy Derango created a dish that the residents are raving about.
Ingredients (Yield 80 Servings) 4 oz serving
2lbs of imitation crab
6 sleeves of buttery crackers (Ritz work best)
3 oz fresh parsley
1 large minced onion
1 lb melted butter
10 lb of Sawi
3 qts Court bouillon
salt & pepper to taste
Teaspoon of old bay
Prep:
Crumble the crackers in a robot coupe, melt the butter & shredded the crab. Mix all ingredients in a large bowl you should be able to mold this product. The fish can be prepped up to two days before cooking and the crab mixture freeze very well.
Cut the Sawi Fillets in half and pack a small amount of stuffing on top. Pan up in a 2-inch full hotel pan and pour a Court Bouillon just to barely cover the fish leaving the breading exposed. Leave Uncovered bake in a 350 degree oven for about 7-10 minutes. Add more hot broth after cooking if needed to keep fish moist.
I finished my fish with a classic Beurre Blanc garnished with Chives.