Cannelloni with fine salmon farce

Name: Cannelloni with fine salmon farce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Salmon fillet (without skin); 2 big tomatoes; 1 small onion; 1 TEASPOON Olive oil; 7-10 Tbsp salt and pepper; 2 TABLESPOONS Butter; 2 (30 g) slightly heaped tbsp. flour; 3/8 l Milk; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Lemon juice; 250 g cold sour cream; 1 collar Dill; 14–16 Cannelloni (thick pasta tubes); 125 g Mozzarella; 7-10 Tbsp disposable piping bag or freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Salmon fillet (without skin)
2 big tomatoes
1 small onion
1 TEASPOON Olive oil
7-10 Tbsp salt and pepper
2 TABLESPOONS Butter
2 (30 g) slightly heaped tbsp. flour
3/8 l Milk
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Lemon juice
250 g cold sour cream
1 collar Dill
14–16 Cannelloni (thick pasta tubes)
125 g Mozzarella
7-10 Tbsp disposable piping bag or freezer bag

Directions

1
Wash the salmon, dab dry, dice. Cover and freeze for about 30 minutes. Wash tomatoes, peel onion. Dice finely and stew in hot oil for about 5 minutes. Season with salt and pepper.
2
Melt butter for the béchamel sauce. Briefly sauté the flour in it lightly while stirring. 1⁄8 Add l water and milk while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with stock, salt, pepper and lemon juice.
3
Mix salmon, sour cream and 1-2 tablespoons of ice-cold water (to prevent the farce from curdling) in a mixer to a smooth farce. Wash the dill and chop finely. Stir in all but 1 tbsp. Season the farce with about 1/2 tsp salt and pepper.
4
Spread some béchamel in an angular casserole dish. Pour the farce into a bag, cut off one corner. Place the cannelloni vertically on the work surface. Spray the farce into the cannelloni.
5
Place the cannelloni close together in the mould. Pour the rest of the béchamel sauce over it. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
6
Cut the mozzarella into thin slices and place them on the cannelloni. Stir the rest of the dill into the tomato sauce and spread on the cheese. Bake cannelloni in a hot oven for 40-45 minutes.