Fire Poppy Stuffed Salmon Spinach Cannelloni

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 10 cannelloni
  • 250 g spinach leaves (frozen)
  • 200 g salmon
  • 100 ml fish stock
  • 200 ml cream
  • 100 ml white wine
  • 100 ml milk
  • 25 g flour
  • 0.5 ½ lemon (s), add the juice
  • 150 g cheese (Gouda)
  • salt and pepper
  • 2 onions)
  • 3 cloves garlic
  • 25 g butter or mararine
  • olive oil
  • Fat for the shape
Fire Poppy Stuffed Salmon Spinach Cannelloni
Fire Poppy Stuffed Salmon Spinach Cannelloni

Instructions

  1. Prepare the spinach. In the meantime, peel the garlic cloves. Salt the spinach, squeeze in the garlic and mix everything together well.
  2. Drizzle the salmon with lemon juice. Heat the olive oil in a pan, fry the salmon in it and at the same time divide it into small, bite-sized pieces. Then mix with the spinach and season everything again with salt and pepper.
  3. For the bechamel sauce, heat the margarine or butter in a saucepan. Peel the onions, dice finely and sauté in hot fat until translucent. Add the flour and sweat. Deglaze with the milk while stirring.
  4. Then add the cream, fish stock and wine and let simmer for a while. Season to taste with salt and pepper.
  5. Fill the cannelloni with the salmon and spinach mixture and place in a greased baking dish. Pour the bechamel sauce over it, cover with the cheese and bake in the preheated oven at 200 ° C for 25 minutes.

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