Cannelloni with Salmon and Shrimp Filling
Cannelloni with salmon and shrimp filling is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g salmon fillet (ready to cook, skin removed)
- Salad
- pepper (ground)
- 100 g cooked crab meat
- 1 Shallot
- 1 tbsp butter
- 200 g ricotta
- 1 tbsp freshly chopped dill
- Lemon juice
- 8 cannelloni shells
- 200 ml dry white wine
- 150 ml fish stock
- 100 ml heavy cream
- dill sprigs (for garnish)
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat.
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2.
Wash the salmon, pat dry, season with salt and pepper, and cut into small cubes.
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3.
Peel the shallot, finely chop it, and sauté in a hot pan with 1 tbsp butter until translucent. Add the salmon, cook briefly, then stir in the crab meat, remove from heat, and let cool.
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4.
Gently mix the ricotta with the salmon mixture and dill, season with salt, pepper, and a splash of lemon juice, and fill the cannelloni shells.
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5.
Place these in a baking dish, pour over the wine and fish stock, cover with foil, and bake in the preheated oven for about 25 minutes.
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6.
Remove the cooked cannelloni from the oven, keep warm. In a pot, heat the sauce with cream, season with salt and pepper, taste, and whisk into a foam using an immersion blender.
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7.
Arrange the cannelloni on warmed plates, drizzle with the white wine foam, and garnish with dill sprigs before serving.
