Cannelloni Filled with Salmon in White Sauce
Enjoy these rich cannelloni stuffed with salmon in mornay sauce, with parmesan cheese and decorated with pecorino cheese slices and a touch of scallion. Accompany with a fresh Mediterranean salad and make a spectacular dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 package cannelloni pasta
- 4 tablespoons butter
- 4 tablespoons wheat flour Great Value®
- 2 cups Great Value® whole milk
- 1/4 cups whipping cream
- 2 egg yolks
- 1/2 cups Parmesan cheese, grated
- 1 teaspoon Great Value® plain salt
- 1/2 teaspoons white pepper
- 1 pinch nutmeg
- 2 tablespoons Extra Special Olive Oil®
- 4 tablespoons onion, finely chopped
- 2 cloves garlic, finely chopped
- 500 grams salmon fillet
- 4 tablespoons capers
- 2 tablespoons dill
- 1 tablespoon old style mustard
- 50 grams pecorino romano cheese, in tiles to decorate
- 4 sprigs fresh dill, to decorate
Preparation
30 mins
0 mins
Low
- Cook the cannelloni according to package directions in a pot of boiling water and salt. Drain and reserve.
- In a saucepan over low heat, melt the butter and add the flour, cook until it forms a masita. Add the milk and cook until it is over low heat while still moving.
- Meanwhile, in a bowl mix the cream with the yolks and beat in a bain-marie until it thickens slightly.
- Add the yolks to the previous sauce with the parmesan cheese and cook a few more minutes without letting it boil. Season with salt, pepper and nutmeg. Reservation.
- In a pan over medium heat, add the onion with olive oil. Add the garlic and salmon. Cook until the salmon is cooked and crumble with the help of two forks right there.
- Add capers, dill and mustard. Mix very well.
- Fill the cannelloni with the salmon filling, taking care not to break them.
- Serve and bathe with the sauce, decorate with pecorino cheese slices and fresh dill.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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