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
Print Recipe
Pin Recipe Instructions
- Prepare the spinach. In the meantime, peel the garlic cloves. Salt the spinach, squeeze in the garlic and mix everything together well.
- 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.
- 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.
- Then add the cream, fish stock and wine and let simmer for a while. Season to taste with salt and pepper.
- 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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