Makes: 4 crepes
Ingredients:
olive oil
2 cloves garlic, crushed
1/4 cup (60 mL) shrimp
1/4 cup (60 mL) scallops
1/4 cup (60 mL) lobster
1/4 cup (60 mL) haddock
1/4 cup (60 mL) salmon
1/4 cup (60 mL) heavy cream
1/4 cup (60 mL) white wine
2 Tbsp. (25 mL) chopped, fresh dill
salt and pepper to taste
4 crepes
Procedure:
Preheat a sauté pan and add a little olive oil.
Sauté the garlic first; then add the seafood and sauté quickly.
Deglaze the pan with white wine.
Add the cream and reduce by three-quarters.
Add the dill and simmer.
Remove the mixture from the heat to cool.
Season with salt and pepper
Take a crepe and add the mixture. Fold over the ends
and roll into a cylinder.
Place in an oven-proof pan and reheat to serve.
Recipe Type: AuthenticIngredients:
olive oil
2 cloves garlic, crushed
1/4 cup (60 mL) shrimp
1/4 cup (60 mL) scallops
1/4 cup (60 mL) lobster
1/4 cup (60 mL) haddock
1/4 cup (60 mL) salmon
1/4 cup (60 mL) heavy cream
1/4 cup (60 mL) white wine
2 Tbsp. (25 mL) chopped, fresh dill
salt and pepper to taste
4 crepes
Procedure:
Preheat a sauté pan and add a little olive oil.
Sauté the garlic first; then add the seafood and sauté quickly.
Deglaze the pan with white wine.
Add the cream and reduce by three-quarters.
Add the dill and simmer.
Remove the mixture from the heat to cool.
Season with salt and pepper
Take a crepe and add the mixture. Fold over the ends
and roll into a cylinder.
Place in an oven-proof pan and reheat to serve.
Recipe Author: Executive Chef Rob MacIsaac
Founder of Atlantic Culinary Innovations and Crepe Innovations
Restaurant: Atlantic Culinary Innovations and Crepe Innovations, Truro, Nova Scotia
Source: http://www.gov.ns.ca/fish/marketing/recipes/seafood/Seafood_Broch.pdf