Cannelloni with salmon-dill farce and light lemon béchamel

Name: Cannelloni with salmon-dill farce and light lemon béchamel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Salmon fillet; 1 collar Dill; 250 g Schmand; 7-10 Tbsp Salt; 16 Cannelloni pasta; 30 g Butter or margarine; 2 TABLESPOONS Flour; 250 ml Milk; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp black pepper; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp juice of 1/2 lemon; 125 g Mozzarella cheese; 2 Tomatoes; 1 small onion; 2 TABLESPOONS Olive oil; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Salmon fillet
1 collar Dill
250 g Schmand
7-10 Tbsp Salt
16 Cannelloni pasta
30 g Butter or margarine
2 TABLESPOONS Flour
250 ml Milk
1 TEASPOON Instant vegetable stock
7-10 Tbsp black pepper
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp juice of 1/2 lemon
125 g Mozzarella cheese
2 Tomatoes
1 small onion
2 TABLESPOONS Olive oil
7-10 Tbsp Lemon wedges
7-10 Tbsp Grease

Directions

1
Cut salmon into cubes and let it freeze for about 30 minutes. Wash the dill, dab dry and chop finely. Process salmon with sour cream in a universal chopper to a smooth farce. Season with salt and mix in dill, except for 2 teaspoons. Pour the farce into a piping bag. Close one end of each cannelloni with one hand. Spray the farce from the other side.
2
Place pasta rolls in a greased casserole dish. Melt the fat in a saucepan. Sprinkle flour over it and sauté while stirring. Gradually add 250 ml water and milk while stirring. Bring to the boil, stir in broth. Simmer for about 5 minutes, stirring several times. Season to taste with salt, pepper, lemon peel and juice. Pour sauce over the pasta rolls. Coarsely grate the mozzarella and sprinkle over the pasta. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice onion.
3
Season to taste with salt, pepper, lemon peel and juice. Pour sauce over the pasta rolls. Coarsely grate the mozzarella and sprinkle over the pasta. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice onion. Heat oil in a pan. Add the onion and tomatoes and fry for 4-5 minutes over a mild heat. Remove from heat and stir in the dill that has been set aside. Season to taste with salt and pepper. Pour the tomato mixture over the cannelloni. Garnish with lemon wedges
4
Heat oil in a pan. Add the onion and tomatoes and fry for 4-5 minutes over a mild heat. Remove from heat and stir in the dill that has been set aside. Season to taste with salt and pepper. Pour the tomato mixture over the cannelloni. Garnish with lemon wedges
5
30 minutes waiting time