Cannelloni with Salmon Spinach Filling
Cannelloni with salmon spinach filling is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g lasagna sheets
- Salt
- 250 g Spinach
- 1 onion
- 1 Garlic clove
- 3 tbsp butter
- 2 tbsp crème fraîche
- Pepper
- freshly grated nutmeg
- 600 g salmon fillet
- butter (for the dish)
- 2 tbsp flour
- 400 ml milk
- 100 g freshly grated Parmesan
Instructions
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1.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until it bends, then rinse with cold water and lay on a kitchen towel to dry.
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2.
Remove wilted leaves and thick stems from the spinach and wash thoroughly. Peel and finely dice the onion and garlic. Sauté the diced onion and garlic in 1 tbsp butter over medium heat until translucent. Add the spinach while still damp and let it wilt. Stir in the crème fraîche and season the spinach with salt, pepper, and nutmeg.
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3.
Cut the salmon fillet into 12 long strips. Butter a fireproof dish. Place a sheet of pasta on a clean surface, lay a spoonful of spinach on it, add a strip of salmon, and roll the pasta into a cannelloni shape. Seal the seam and place the rolled cannelloni seam‑side down in the prepared dish. Preheat the oven to 200 °C. Melt the remaining butter, whisk in flour, and sauté until golden yellow. Gradually pour in the milk while whisking constantly with a wooden spoon. Bring the sauce to a gentle boil over medium heat, stirring continuously for a short time. Season with salt, pepper, and nutmeg.
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4.
Pour the sauce over the cannelloni, sprinkle grated parmesan on top. Bake in the hot oven for 20–25 minutes until the salmon is cooked through and the pasta rolls are lightly browned.
