Cannelloni with Salmon Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g salmon fillet (s)
- 16 pasta (cannelloni)
- 150 g leeks
- 40 grams flour
- 1 teaspoon cornstarch
- 50 ml cream
- 550 ml milk
- Butter (room warm / soft)
- 1 lemon (untreated)
- 1 clove garlic
- olive oil
- basil
- salt and pepper
- saffron
Print Recipe
Pin Recipe Instructions
- Prepare a bechamel sauce with butter, flour and 400 ml milk. Refine as desired with saffron, lemon juice and grated lemon zest.
- For the fish filling, cut the fish fillet and leek into small pieces and fry them in olive oil with the finely chopped or crushed garlic.
- Mix the cream with 150 ml milk and 1 teaspoon cornstarch until smooth, add to the salmon and season the mixture with salt, pepper and basil.
- Pour the cooled mass into the pasta tubes.
- Spread a little butter on an ovenproof dish. Brush the bottom with bechamel sauce, insert the filled canelloni and pour the sauce over them. Bake in the oven at 220 ° for about 30 minutes.
- As a side dish, salad or steamed vegetables.
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