Gourmet Quality Frozen Seafood
Premium Fresh and Frozen Seafood




 

Delicious - Nutritious - Convenient

Recipes


Crespelle Al Salmone

Recipes by Jorge Cebreros
Ingredients
  • 6” Creps (2)
  • Salmon filling
  • 1oz. Saffron Sauce

Procedures
  • Place 2 oz.Salmon filling in each Crespelle and wrap.
  • Place on a plate with ½ oz of Saffron Sauce.
  • Heat Crespelle in oven at 550 degrees for 5 minutes.
Ingredients For The Salmon Filling For The Crespelle ( 2 ounces per filling)
  • 2 lbs. salmon diced ¼ inch
  • 5 oz. diced onions, 5 oz. diced carrots, 5 oz. diced celery
  • 4 oz. vegetable oil
  • 6 oz. white wine
  • 2 oz. butter
  • 1 tbsp. kosher salt
  • ½ tbsp. white pepper

Procedures For The Salmon Filling For The Crespelle
  • Sauté the onions, carrots and celery with vegetable oil and butter for 4 to 5 minutes.
  • Add the salmon and sauté for 2 more minutes.
  • Deglaze with white wine. Let the alcohol evaporate for about 2 minutes and turn off the heat.
  • Let cool down before filling the Crespelle.
Ingredients for Saffron Sauce ( 100 Servings)
  • 12 oz. Cherry Wine
  • 6 oz. lobster base
  • 4 qt. heavy cream
  • 2 qt. Half and Half
  • 7 oz. butter
  • 3 oz. flour
  • 20 packs saffron powder
  • 4 oz. minced shallots
  • 1 tbsp. kosher salt
  • ½ tsp. white pepper

Procedures For Saffron Sauce
  • Melt 4 oz. of butter and cook the shallots until transparent.
  • Add cherry wine and cook for 3 minutes.
  • Add heavy cream, half and half, saffron, lobster base, and bring to a boil.
  • In a separate pan melt 3 oz. of butter and add flour to create a roux.
  • Add the roux slowly to the sauce, stirring constantly to thicken sauce.
  • Add salt and pepper.


back to recipes