Salmon Cannelloni With Creamy White Sauce
|Chopped shallots/Onions||3⁄4 Cup (12 tbs)|
|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|
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