Salmon Cannelloni with Lemon Cream Sauce
Salmon Cannelloni with Lemon Cream Sauce is a pescatarian main course. One serving contains 324 calories, 31g of protein, and 18g of fat. This recipe serves 6. A mixture of heavy cream, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes about 1 hour.
Blend together eggs, water, flour, and salt in a blender until smooth.
Transfer to a bowl and stir in tarragon.
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.
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.
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.
Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet.
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.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Foley Johnson Carneros ChardonnayAromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.