Recipes

[DiAnne]

This has a lot of steps but can be made the day ahead. Bring to room temperature for 30 minutes and bake according to directions.

FILLING
1-1/2 pounds salmon fillet
2 T white wine
salt and white pepper to taste

4 cups (packed) fresh spinach, stems removed

2 T butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 large eggs lightly beaten
2 T dry bread crumbs

12 cannelloni shells
1/2 cup heavy cream
1/3 cup Parmesan, grated

SAUCE:
6 T butter
6 T flour
1-1/2 cups whole milk
1-1/2 cups chicken stock
3/4 cup clam juice
1/4 t salt
1/4 t ground nutmeg
1/8 t white pepper
pinch of cayenne

Preheat oven 350.

Place salmon skin side down in shallow baking dish. Remove all pin bones. Sprinkle with wine and salt and pepper. Bake salmon until barely opaque. When cool remove skin and crumble by hand into a large bowl. Reduce oven temp to 325.

Chop spinach coarsely and cook uncovered, in a large pan with 1 inch of water turning frequently. Drain. Place cooked spinach in a towel and squeeze out as much liquid as possible. Add to salmon.

Melt butter in a small pan over medium heat. Add onion and saute until soft. Add garlic and saute 2 minutes. Add to salmon mixture. Add eggs, bread crumbs and 1 cup sauce (to follow) to salmon mixture. Stir to combine well.

SAUCE: Melt butter in a large saucepan over medium heat. Add flour and cook 2 minutes whisking. Add milk, chicken stock and clam juice. Season with salt, nutmeg, white pepper and cayenne. Cook whisking until sauce thickens.

Meanwhile, cook cannelloni according to package directions. Drain. Plung into cold water and drain again.

ASSEMBLE: Coat the bottom of two 9 x 13 inch baking dishes with 1/4 cup heavy cream. Using a large pasty bag without a tip or plastic bag with corner cut, pipe filling into shells. Place 6 filled shells into each baking dish. Spoon remaining sauce evenly over and sprinkle with Parmesan. Cover with foil and bake 25-30 minutes at 325. Uncover for last 10 minutes. Serve immediately.