Monday, March 23, 2015

Salmon and Spinach cannelonni

FF was in the mood for some pasta and I was feeling a bit indulgent.  We've been having meat the entire week , so  we decided to have some fish instead. With green salad thrown in , we're less guilty of the calories we've taken. I try to pretend that the  butter and cheeses used were just just figments of my  imagination. It was a delicious lunch and worth it anyway. ( °_^)


600 g salmon fillet
handful of chopped parsley
juice of one lemon
300 g spinach
4 cloves garlic
lasagna sheets ( I used 16 pcs)
oil of sautéing
60 g grated emmatelar cheese
Béchamel Sauce:
2 tbsp. butter
2 tbsp. flour
3/4 l milk
100 g Parmesan cheese
1/4 tsp. grated nutmeg
salt and pepper to taste

Cooking Instructions:

1. Heat oil in the pan, sauce spinach in garlic until just withered. Season with salt. Set aside.

2. Make béchamel sauce. Melt butter and flour in a sauce pan under medium low heat. Keep stirring until fragrant.
3. Pour scalding milk into the pot. Stir and bring to a gentle boil until it thickens a bit . Stir in Parmesan cheese, season with nutmeg, salt and pepper.  Set aside.

4. Cut salmon fillet into 1/2 inch cubes or strips. Drizzle with lemon juice. Add chopped parsley. Season with salt and pepper.
 6. Assemble cannelloni. Bring salted water into a boil. Blanch lasagna sheet for a minute or until pliable enough to roll. Lay 1 just-cooked lasagna on a clean kitchen towel. scoop 1 tbsp. of spinach and few cubes/ strips of salmon fillet on the lasagna . Roll and put on a buttered baking /lasagna dish, seams facing down. 
7. Once bottom of the pan is filled with cannelloni, pour half of the béchamel sauce and grated cheese.
8. Put the second batch of cannelloni on top  of the first layer , using the rest of lasagna , spinach and salmon. Pour the rest of the béchamel sauce and sprinkle with cheese.  

9. Bake in a preheated ( 200  ° C) oven for 25 to 30 minutes. Let cannelloni rest for 5 minutes before slicing. Serve with green salad.

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