Salmon Cannelloni with Leek, Potato Gratin and Champagne Sabayon

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Salmon Cannelloni with Leek, Potato Gratin and Champagne Sabayon

The perfect salmon cannelloni with leek, potato gratin and champagne sabayon recipe with a picture and simple step-by-step instructions.

For the potato gratin:

  • 1 kg Potatoes
  • 4 packet Cream
  • 1 Pc. Nutmeg
  • 2 tsp Salt
  • 1 packet Grated Gouda

For the cannelloni:

  • 100 g Herbs
  • 2 Pc. Eggs
  • 300 g Flour
  • 1 tbsp Olive oil
  • Salt
  • 2 Pc. Leek sticks young
  • Butter
  • 5 Pc. Salmon fillet
  • Salt and pepper
  • 1500 ml Fish stock
  • 200 ml Champagne

For the Sabayon:

  • 3 Pc. Egg yolk
  • 50 g Soft butter
  • Salt
  • Cayenne pepper
  • 0,5 Pc. Lemon

potato gratin

  1. Put the cream in a bowl, grate the nutmeg, stir in and season with salt. Peel the potatoes, cut into thin strips and add to the bowl. Stir the mixture well. Now put everything in a baking dish and put in the oven at 200 ° C for about 30-40 minutes. Spread the cheese on the casserole for the last ten minutes.


  1. If necessary, pluck the herbs, roughly chop and puree them finely. Add the egg yolks and puree again briefly. Then put everything in a bowl and knead with flour, oil and a pinch of salt to form a smooth pasta dough. If the dough is too runny, simply add additional flour. Then wrap the dough in foil and put in a cool place for one to two hours.
  2. In the meantime, wash the leek, cut into pieces and spread on the buttered baking tray.
  3. Roll out the pasta dough thinly on a work surface dusted with flour and cut into 8x10cm pieces. Wrap the salmon fillet with the pieces of dough. Place the salmon cannelloni side by side on the leek and season everything lightly with salt and pepper.
  4. Pour the fish stock and champagne (if necessary, sparkling wine) into the Vitalis and heat it up. Place the cooking tray with the leek and salmon cannelloni on top and cook covered at 70 ° C for six to ten minutes. Then arrange the vegetables and fish on plates.


  1. Beat the egg yolks together with ¾ of the steaming stock in a bowl over a hot water bath to form a thick, foamy cream. Stir in the butter, remove the bowl from the heat and season the sabayon with salt, cayenne pepper and lemon juice.
  2. Now spread the sabayon over the salmon cannelloni. Finally, cut out (or cut out) the potato gratin with a shape and serve on the plate as well.
salmon cannelloni with leek, potato gratin and champagne sabayon

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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