Enjoy these delicious salmon-filled cannelloni in mornay sauce, topped with parmesan cheese and garnished with slices of pecorino cheese and a touch of chives. Accompany with a fresh Mediterranean salad for a spectacular dish.
Cook the cannelloni according to the package instructions in a pot of boiling water with salt. Drain and set aside.
In a saucepan over low heat, melt the butter and add the flour, cooking until a paste forms. Add the milk and cook until it thickens over low heat, stirring constantly.
Meanwhile, in a bowl, mix the cream with the egg yolks and whisk over a double boiler until it thickens slightly.
Add the yolks to the previous sauce along with the parmesan cheese and cook for a few more minutes without letting it boil. Season with salt, pepper, and nutmeg. Set aside.
In a medium skillet, sauté the onion with olive oil. Add the garlic and salmon. Cook until the salmon is cooked through and flake it using two forks right there.
Add the capers, dill, and mustard. Mix very well.
Fill the cannelloni with the salmon filling, taking care not to break them.
Serve and drizzle with the sauce, garnish with slices of pecorino cheese and fresh dill.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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