Salmon Cannelloni With Creamy White Sauce Recipe
Ingredients
8-10 cannelloni or manicotti shells
4 tbsp. butter
3/4 cup chopped shallots or onions
1/2 tbsp. capers or to taste
1/2 lb. salmon fillet, cubed
1 1/2 tbsp. brandy (cognac)
1 bunch chopped dill (1 tbsp. dry)
1/2 cup heavy cream
1 1/2 tbsp. white wine
1 1/2 tbsp. white wine vinegar
1 tbsp. chopped shallots or onions
1 tsp. crushed garlic
1/3 cup heavy cream
1/3 cup soft butter
Juice of 1/4 small lemon
Salt and pepper to taste
1 tbsp. chopped dill (1/3 tsp. dry)
Directions
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
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
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