Salmon Cannelloni with Lemon Béchamel by @louloukitchen_

1h5

4 servings

Cannelloni

🐟

2

Salmon fillet

🥬

400 g

Spinach

🧅

1

Onion

🧄

1 clove

Garlic

🧀

250 g

Ricotta

🧂

1 tbsp

Salt

🫙

1 tbsp

Ras el hanout

🧈

50 g

Butter

🌾

50 g

Flour

🍋

1

Lemon

🥛

600 ml

Milk

⚫

Pepper

🥛

Heavy cream

🧀

Parmesan

🫒

Olive oil

  1. Cut
    • Salmon fillet

    Remove the skin from the salmon and cut it into pieces, then mince it in a chopper.

  2. Chop
    • Onion
    • Spinach
    • Garlic

    Finely chop the onion and cook the spinach with the onion, garlic, salt, pepper, olive oil and ras el hanout.

  3. Blend
    • Spinach

    Blend the cooked spinach.

  4. Mix
    • Spinach
    • Salmon fillet
    • Ricotta

    In a bowl, mix the spinach, raw salmon and ricotta, then put the filling into a piping bag or a freezer bag.

  5. Pour
    • Heavy cream
    • Cannelloni

    Pour heavy cream into the bottom of an oven dish, then stuff the cannelloni with the filling.

  6. Melt
    • Butter
    • Lemon
    • Flour

    Prepare the béchamel: melt the butter with the lemon zest and lemon juice, add the flour and milk, season with salt and pepper, and mix well until it thickens.

  7. Arrange
    • Cannelloni
    • Parmesan

    Arrange the stuffed cannelloni in the dish, pour the béchamel over them and sprinkle parmesan on top.

  8. Bake

    Bake for 35 minutes at 180 degrees.

Salmon Cannelloni with Lemon Béchamel by @louloukitchen_

1h5

4 servings

Cannelloni

🐟

2

Salmon fillet

🥬

400 g

Spinach

🧅

1

Onion

🧄

1 clove

Garlic

🧀

250 g

Ricotta

🧂

1 tbsp

Salt

🫙

1 tbsp

Ras el hanout

🧈

50 g

Butter

🌾

50 g

Flour

🍋

1

Lemon

🥛

600 ml

Milk

⚫

Pepper

🥛

Heavy cream

🧀

Parmesan

🫒

Olive oil

Preparation Steps

  1. Step 1/8

    Remove the skin from the salmon and cut it into pieces, then mince it in a chopper.

    🐟Salmon fillet
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Finely chop the onion and cook the spinach with the onion, garlic, salt, pepper, olive oil and ras el hanout.

    🧅Onion
    🥬Spinach
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🫙Ras el hanout

  3. Step 3/8

    Blend the cooked spinach.

    🥬Spinach

  4. Step 4/8

    In a bowl, mix the spinach, raw salmon and ricotta, then put the filling into a piping bag or a freezer bag.

    🥬Spinach
    🐟Salmon fillet
    🧀Ricotta
    🥣Bowl
    🫙Piping bag

  5. Step 5/8

    Pour heavy cream into the bottom of an oven dish, then stuff the cannelloni with the filling.

    🥛Heavy cream
    Cannelloni
    🍳Baking dish
    🫙Piping bag

  6. Step 6/8

    Prepare the béchamel: melt the butter with the lemon zest and lemon juice, add the flour and milk, season with salt and pepper, and mix well until it thickens.

    🧈Butter
    🍋Lemon
    🌾Flour
    🥛Milk
    🧂Salt
    ⚫Pepper
    🍲Saucepan
    🥄Whisk

  7. Step 7/8

    Arrange the stuffed cannelloni in the dish, pour the béchamel over them and sprinkle parmesan on top.

    Cannelloni
    🧀Parmesan
    🍳Baking dish
    🥄Spoon

  8. Step 8/8

    Bake for 35 minutes at 180 degrees.

Composition

Ingredients

Types

Grains, Pasta, Fish, Vegetables, Dairy, Spices, Fruits, Oils

Ingredients

Cannelloni, Salmon fillet, Spinach, Onion, Garlic, Ricotta, Salt, Ras el hanout, Butter, Flour, Lemon, Milk, Pepper, Heavy cream, Parmesan, Olive oil

Notes

Cannelloni (quantity not given), Salmon fillet (steaks, skin removed), Spinach (fresh), Salt (for the spinach filling), Butter (for the béchamel), Flour (for the béchamel), Lemon (zest and juice, for the béchamel), Milk (for the béchamel, caption states 600ml, transcript states 500ml), Pepper (for the béchamel, amount not given), Heavy cream (poured in the bottom of the baking dish, amount not given), Parmesan (sprinkled on top before baking, amount not given), Olive oil (for cooking the spinach and onion)

Allergens

Gluten, Fish, Milk

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free, Sugar-Free, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 30g, Fat: 30g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.5mg, Potassium: 650mg, Sodium: 680mg, Magnesium: 60mg

Vitamins

Vitamin A: 350µg, Vitamin D: 4µg, Vitamin B12: 2.8µg, Vitamin C: 15mg, Folate: 90µg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Piping bag, Saucepan, Whisk, Baking dish, Spoon

Appliances

Food processor, Blender, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Italian

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Tender

Flavors

Citrusy, Savory, Creamy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (store in an airtight container,reheat thoroughly before serving (minimum 74°C / 165°F internal temperature) since the filling contains raw salmon before baking), freezer : 1 month (freeze after baking and cooling completely,wrap tightly or use an airtight container,thaw in the fridge before reheating)