You are here

Salmon Cannelloni With Creamy White Sauce

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/dionhinchcliffe/7876046986/">Image Credit</a></p>
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Chopped onions/Shallots 1⁄3 Cup (5.33 tbs)
  Cannelloni/Manicotti shells 10
  Capers 1 1⁄2 Teaspoon, drained
  Salmon fillets 8 Ounce, skinned, boned and cubed
  Chopped fresh dill/1 tablespoon dried 1⁄4 Cup (4 tbs)
  Brandy/Cognac 4 Teaspoon
For the sauce:
  White wine 4 Teaspoon
  White wine vinegar 4 Teaspoon
  Minced shallot/Onion 1 Tablespoon
  Minced garlic 1 Teaspoon
  35% whipping cream 1⁄3 Cup (5.33 tbs)
  Soft butter 1⁄3 Cup (5.33 tbs)
  Fresh dill/1/2 teaspoon dried 1 Tablespoon
  Freshly squeezed lemon juice 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven.
2) Cook the Cannelloni till soft for 10 to 12 minutes. Drain and set aside.

MAKING
3) In a skillet, melt butter and saute shallots and capers on high flame for a minute. Add in the salmon fillets and cook till just done. Add in the dill and brandy and cook 2 more minutes.
4) In a blender, puree the above mixture once cooled, along with cream. Stuff the cannelloni with the prepared puree and place in the baking dish.
5) In a saucepan, add wine, vinegar and shallots cooking for a minute. Add in garlic and cream and cook a minute longer.
6) Stir in butter and mix well. Lastly, add in dill and lemon juice before seasoning with salt and pepper.
7) Pour the sauce over the pasta and bake covered for about 25 minutes.

SERVING
8) Sprinkle with cheese before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

Rate It

Your rating: None
4.258825
Average: 4.3 (17 votes)