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Sam Choy - Featured Recipes For 2001 -
January 27, 2001
1 T Shallots, minced
1 T Butter
1/2 c White Wine
2 c Heavy Cream
1 T Fresh Dill, minced or 1/2 t Dried Dill Leaves
Equal parts of Flour and Butter for Roux
Salt & Pepper to taste
1/2 lb Fresh Crabmeat
1/4 lb Medium Sized Shrimp, peeled
1/2 lb Fresh Fish Strips
4 Scallops
16 pieces Mussel Meat
In a small saucepan, sauté shallots in butter and wine for 2 minutes. Add cream, bring to a boil and reduce by half. Whip in roux until thick. Cook for 2 minutes. Stir in dill and season with salt and pepper. Add in crabmeat, shrimp, scallops, fish and mussels and let it cool slightly. Spoon 1/4 of mixture down the center of tortillas and roll up. Place enchiladas in baking pan. Top enchiladas with cheese and bake in oven until cheese has melted and turns golden.
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