SALMON CANNELLONI WITH LEMON CREAM SAUCE
This is a Fantastic recipe I got from Epicurious, with a couple of minor change from the original . I've have made this many times in the last year and have had rave reviews from my guests. To save time you can buy pre-made crepes
Provided by Laureen in B.C.
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Crepes:.
- Blend together eggs, water and flour in small bowl until smooth. Stir in tarragon.
- Lightly brush a 10-inch nonstick skillet with melted butter and heat over Moderate heat until hot but nor smoking. ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. Cook until just est and underside is lightly browned, about 30 seconds, then invert crepe onto clean kitchen towel in one layer and cool. Make 5 more with remaining batter in the same manner.
- Lemon Sauce:.
- Melt butter in 2 quart heavy saucepan over low heat. Add flour and cook, whisking, 2 minutes. add chicken broth in slow stream,whisking,then bring to a boil. Reduce heat and simmer whisking occasionally,about 5 minutes. Stir in lemon juice, zest pepper and cream, then remove from heat.
- Assembly:.
- Preheat oven to 425°F Butter a 13x9" baking dish and spread with half of the sauce.
- Stir together butter, shallots, salt and pepper and spread about 2 tsp on top of each fillet.
- Put crepe on a work surface, then place 1 salmon fillet, butter side down, in the center of the crepe and fold it around the salmon, leaving ends open. Transfer to baking dish, arrange seam side down, in sauce . Make 5 more in the same way. Spoon remaining saucr over and bake 15 -20 minutes or until cooked and sauce is bubbling.
- This recipe can be made 1 day in advance and refrigerated until ready to bake.
- I have also assembled the crepe and salmon and then frozen them at this point. then all I have to do is make the sauce Thaw the salmon crepe and bake.
Nutrition Facts : Calories 416.2, Fat 24.4, SaturatedFat 12.3, Cholesterol 198.3, Sodium 547, Carbohydrate 12.8, Fiber 0.6, Sugar 0.5, Protein 35.1
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Prienc Hridoy
[email protected]This recipe was way too complicated for me. I ended up ordering pizza instead.
Tuanga Taporoporo
[email protected]I followed the recipe exactly and my sauce turned out lumpy. Not sure what went wrong.
Maricel Montalban
[email protected]This recipe was a bit bland for my taste.
Xolile Mdletshe
[email protected]This was a great recipe. I'll definitely be making it again.
Jerome Harold
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Andrea Marks
[email protected]This is one of my favorite recipes. It's always a hit when I make it for guests.
Stephen Torruella
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The salmon was cooked perfectly and the sauce was amazing.
Shah Fisal
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The salmon is always cooked perfectly and the sauce is so flavorful.
Bhagwan Das
[email protected]This recipe was a bit more work than I expected, but it was worth it. The salmon cannelloni were delicious and the lemon cream sauce was divine.
Stefenza Wijesinghe
[email protected]I made this last night and it was delicious! My husband and kids loved it too. The sauce is so creamy and flavorful, and the salmon is cooked perfectly.
Thecla Warioba
[email protected]This was a really easy recipe to follow, and the end result was amazing. The salmon was flaky and tender, and the sauce was creamy and flavorful.
M Waseemjutt MWaseemjutt
[email protected]I'm not a huge fan of salmon, but I loved this dish. The cannelloni were cooked perfectly and the sauce was delicious.
AleX _DAgM3Rr_005
[email protected]This salmon cannelloni was a hit with my family! The lemon cream sauce was light and flavorful, and the salmon was cooked perfectly. I will definitely be making this again.