Seafood Pan-Roast Print Email

Per Portion:
1 Heritage Salmon Portion (3 oz/85 g)
1 lobster, boiled 9 minutes, tails split in half, all other meat taken out of shell
2 neck clams, steamed
2 jumbo shrimp
1/4 cup/50 mL leek, diced and cooked
1/4 cup/50 mL celery, diced and cooked
1/4 cup/50 mL potatoes, cooked and diced
4 slices apple
white wine
3/4 cup/175 mL Calvados cream sauce

Season salmon and shrimp with salt and pepper. In a large non-stick skillet, fry shrimp and salmon lightly. Add lobster and clams. Add apple and vegetables. Sprinkle with white wine. Pour calvados cream sauce (or reduced down mixture of clam juice, white wine and cream) over the seafood and simmer 3 to 5 minutes until precooked seafood is heated through.

Total Preparation Time = 45 min