8 oz. salmon fillet, diced,
4 oz. lobster claws from a can,
24 shrimp (31-35), cleaned,
1 Tbsp. butter,
1 tsp. chopped garlic,
1 Tbsp. chopped onion,
1 cup cooking cream or as needed,
1 cup Fontina cheese, shredded,
1 tsp. fresh cilantro, chopped,
salt and freshly ground black pepper to taste.
Recipe: This seafood enchiladas are made with fresh crepes instead of flour tortillas. Before starting the seafood enchiladas, see my recipe for crespelle and make 8 crepes for 4 servings. Once you have the appetizer crepes ready, heat the butter in a large skillet and saute the garlic and onion for 3 minutes. Add the seafood and cook until the shrimp turns completely pink, about 3-4 minutes. Add the cream and reduce the sauce slightly. Stir in half of the Fontina cheese and season the sauce to taste. Fill the crepes with the seafood, but reserve little sauce to put on top of the enchiladas. Roll the enchiladas and arrange them in a baking dish. Spoon the reserved sauce over them and sprinkle with the remaining cheese. Bake the seafood enchiladas until the cheese is melted. Sprinkle with the fresh cilantro and serve two enchiladas per person.
Tip: This is just a simple seafood enchilada recipe. You can make it much more interesting with a little imagination, if you would like to impress. For example, you can use octopus, clams, squid or scallops for your own enchiladas recipe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.