Cannelloni with salmon filling

Ingredients for 4 servings:

• 500 g salmon fillet(s)
• 16 pasta (cannelloni)
• 150 g leek
• 40 g flour
• 1 tsp cornstarch
• 50 ml cream
• 550 ml milk
• Butter (room temperature/soft)
• 1 lemon(s) (untreated)
• 1 garlic clove(s)
• olive oil
• basil
• salt and pepper
• Saffron

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

baked in the oven – easy to prepare

Prepare a béchamel sauce with butter, flour, and 400 ml milk. Season to taste with saffron, lemon juice, and grated lemon zest. For the fish filling, finely chop the fish fillet and leek and fry them in olive oil with the finely chopped or crushed garlic. Whisk the cream with 150 ml milk and 1 teaspoon of cornstarch until smooth, add to the salmon, and season with salt, pepper, and basil. Fill the pasta tubes with the cooled mixture. Lightly butter an ovenproof dish. Brush the base with béchamel sauce, add the filled cannelloni, and pour over the sauce. Bake in the oven at 220°C for about 30 minutes. Serve with salad or steamed vegetables.