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Salmon Cannelloni With Creamy White Sauce

Italian.Chef's picture
  Cannelloni/Manicotti shells 10
  Butter 4 Tablespoon
  Chopped shallots/Onions 3⁄4 Cup (12 tbs)
  Capers 1⁄2 Tablespoon
  Salmon fillet 1⁄2 Pound, cubed
  Brandy 1 1⁄2 Tablespoon (Cognac)
  Chopped dill 1 Bunch (100 gm)
  Heavy cream 1⁄2 Cup (8 tbs)
  White wine 1 1⁄2 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Chopped shallots/Onions 1 Tablespoon
  Crushed garlic 1 Teaspoon
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Soft butter 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Tablespoon
  Chopped dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat in skillet.
Add and cook for 1 minute.
Add and cook until salmon is just slightly cooked.
Add and cook 2 more minutes.
Remove and puree in food processor.
Add and blend.
Place approx 1 tbsp.
in shells and place in baking dish.
Meanwhile, prepare sauce.
In saucepan, cook on a medium heat for 1 minute.
Add garlic and cream and cook for 1 more minute.
Add butter until combined, then add juice and mix.
Add, mix, and pour over shells.
Cover and bake until hot, approx 25 minutes

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4209 Calories from Fat 1804

% Daily Value*

Total Fat 204 g313.3%

Saturated Fat 117.1 g585.5%

Trans Fat 0 g

Cholesterol 683.7 mg227.9%

Sodium 785.3 mg32.7%

Total Carbohydrates 428 g142.7%

Dietary Fiber 23.2 g92.9%

Sugars 21.7 g

Protein 120 g239.7%

Vitamin A 333.2% Vitamin C 190.4%

Calcium 49.9% Iron 117.4%

*Based on a 2000 Calorie diet

Salmon Cannelloni With Creamy White Sauce Recipe