Summary

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

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Instructions

1. Prepare a bechamel sauce with butter, flour and 400 ml milk. Refine as desired with saffron, lemon juice and grated lemon zest.
2. 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.
3. 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.
4. Pour the cooled mass into the pasta tubes.
5. 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.
6. As a side dish, salad or steamed vegetables.