Serves 1

2 1/2 oz
Scottish salmon

3 U-15 shrimp

6 oz
jumbo lump crab meat

1 oz
butter

1/2 oz
white wine

pinch
saffron

1/4 tsp
lemon juice

1/4 tsp
flour

1/4 tsp
garlic

to taste
salt and black pepper

2 tbsp
clam juice

1 cup
broccoli, cooked and chopped

3/4 cup
mashed potatoes

Aniello Capuano, owner/chef

Method:

To make the fish, preheat oven to 450 degrees. Layer the crab meat on top of the shrimp and roll the salmon over the crabmeat to cover all the seafood. Broil for 5 minutes.

To make lemon saffron sauce, mix butter, white wine, saffron, lemon juice, flour, garlic, salt, black pepper and clam juice, and simmer in a pan over medium heat for 2-4 minutes. Drizzle the sauce on the fish and serve with broccoli and mashed potatoes or your preferred vegetables.

When You Go:
Carlucci’s Waterfront
876 Centerton Road • Mount Laurel
856-235-5737 • carluccisitaliangrill.com