Summary

Ingredients

• 30 grams flour
• 30 g butter or mararine
• 0.5 liter ½ milk
• 20 g spice paste (crab or lobster soup paste, 1 cube)
• salt
• Pepper, white, freshly ground
• lemon juice
• Spice mix (Ticino herbal mix) or fondor
• 400 g salmon fillet (s) (also frozen)
• 1 tuber / n fennel (large tuber), finely chopped
• 1 clove (s) garlic, finely chopped
• 40 g butter or mararine
• 200 g crème fraîche
• 3 tablespoon cheese (Emmentaler), grated
• 1 pot basil, cut into strips
• 1 pack cannelloni
• Cheese (Emmentaler) for sprinkling

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Instructions

1. Prepare a roux from the specified ingredients (up to the Ticino spice), under no circumstances do without the crab soup paste.
2. Cut the salmon fillet into strips and drizzle with lemon juice. Steam the garlic and the fennel cut into small pieces in hot fat for about 10 minutes. Stir in the crème fraiche and the 3 tablespoons of cheese, then bring to the boil briefly (if the mixture is still too runny, add some cheese). Season to taste with salt and pepper. Add the basil cut into strips and the salmon. Let the whole thing simmer briefly. Fill this mass into the finished cannelloni (yes, that is a bit of a hassle).
3. Brush the bottom of an ovenproof dish with a little sauce and place the cannelloni side by side in the dish on the sauce. Pour the remaining sauce over them. Sprinkle the whole with some grated cheese.
4. Baked in a preheated oven at 225 ° C for about 30 minutes.
5. A green salad goes well as a side dish.