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Salmon Cannelloni With Lemon Cream Sauce Recipe

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Salmon Cannelloni With Lemon Cream Sauce
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Ingredients
21
Count
Nutrition
271
Calories
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Ingredients:

Directions:

  1. Make crespelle:
  2. Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon.
  3. Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.
  4. Make sauce:
  5. Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides. Add flour and cook, whisking, 2 minutes. Add clam juice and water in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat.
  6. Assemble cannelloni:
  7. Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.
  8. Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet.
  9. Put 1 crespella, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of crespella and fold crespella around salmon, leaving ends open. Transfer to baking dish, arranging, seam side down, in sauce. Make 5 more cannelloni with remaining salmon and crespelle in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni.
  10. Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes.
  11. Notes:
  12. • Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered. Thin with water if necessary.
  13. • Cannelloni can be assembled and covered with sauce (but not baked) 1 day ahead and chilled, wrapped tightly in plastic wrap. Bring to room temperature before baking.
  14. • Crespelle can be made 3 days ahead and chilled, wrapped tightly in plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.06 Kcal (1135 kJ)
Calories from fat 176.37 Kcal
% Daily Value*
Total Fat 19.6g 30%
Cholesterol 120.31mg 40%
Sodium 560.81mg 23%
Potassium 123.08mg 3%
Total Carbs 14.35g 5%
Sugars 1.61g 6%
Dietary Fiber 1.03g 4%
Protein 10.43g 21%
Vitamin C 1.9mg 3%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 34.6mg 3%
Amount Per 100 g
Calories 186.11 Kcal (779 kJ)
Calories from fat 121.1 Kcal
% Daily Value*
Total Fat 13.46g 30%
Cholesterol 82.61mg 40%
Sodium 385.05mg 23%
Potassium 84.51mg 3%
Total Carbs 9.85g 5%
Sugars 1.11g 6%
Dietary Fiber 0.71g 4%
Protein 7.16g 21%
Vitamin C 1.3mg 3%
Vitamin A 0.1mg 6%
Iron 0.6mg 5%
Calcium 23.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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