Salmon Cannelloni with Lemon Cream Sauce Recipe

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Salmon Cannelloni with Lemon Cream Sauce

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Ingredients:

Serving

2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 tsp salt
1 tbsp finely chopped fresh tarragon
3 tbsp unsalted butter, melted
2 tbsp unsalted butter , cut into pieces
2 tbsp all-purpose flour
1 (8-oz) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 tsp finely grated fresh lemon zest
1/4 tsp black pepper
2 tbsp unsalted butter, softened
1 shallot, finely chopped
1 tsp salt
1/2 tsp black pepper
6 (5-oz) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded

Directions:

Make crespelle: Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon.
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.
Make sauce: Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides. Add flour and cook, whisking, 2 minutes. Add clam juice and water in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat.
Assemble cannelloni: Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.
Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet.
Put 1 crespella, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of crespella and fold crespella around salmon, leaving ends open. Transfer to baking dish, arranging, seam side down, in sauce. Make 5 more cannelloni with remaining salmon and crespelle in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.06 Kcal (1135 kJ)
Calories from fat	176.37 Kcal
		% Daily Value*
Total Fat	19.6g	30%
Cholesterol	120.31mg	40%
Sodium	560.81mg	23%
Potassium	123.08mg	3%
Total Carbs	14.35g	5%
Sugars	1.61g	6%
Dietary Fiber	1.03g	4%
Protein	10.43g	21%
Vitamin C	1.9mg	3%
Vitamin A	0.2mg	6%
Iron	0.9mg	5%
Calcium	34.6mg	3%

Amount Per 100 g
Calories	186.11 Kcal (779 kJ)
Calories from fat	121.1 Kcal
		% Daily Value*
Total Fat	13.46g	30%
Cholesterol	82.61mg	40%
Sodium	385.05mg	23%
Potassium	84.51mg	3%
Total Carbs	9.85g	5%
Sugars	1.11g	6%
Dietary Fiber	0.71g	4%
Protein	7.16g	21%
Vitamin C	1.3mg	3%
Vitamin A	0.1mg	6%
Iron	0.6mg	5%
Calcium	23.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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