Salmon cannelloni with wild garlic pesto

Salmon cannelloni with wild garlic pesto

Total: 1 hr 5 Min. | Active: 45 Min.
Nutritional value / people: 667 kcal
, Fat: 46 g
, Carbohydrate: 31 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salmon

500g salmon fillets without skin
2tbsp wild garlic pesto
½tbsp lemon juice

Cannelloni

12 green lasagne sheets
salted water
250g ricotta
4tbsp grated Sbrinz

Sauce

2dl single cream
2tsp wild garlic pesto
2tbsp grated Sbrinz
a little pepper
2pinches salt
2tbsp pine nuts

Gratinate

1 organic lemon
a little rocket
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Utensils

for a wide ovenproof dish (holding approx. 3.5 litres), greased

How it's done

Salmon

Halve the salmon lengthwise and cut crosswise into 12 pieces.

Mix the salmon pieces with the pesto and lemon juice, cover and set aside briefly.

Cannelloni

Cook the lasagne sheets in boiling, salted water until just al dente, rinse under cold water, drain and lay out on a damp cloth.

Combine the Ricotta and cheese, season. Divide the Ricotta filling over the lasagne sheets, leaving a margin of approx. 1 cm free along each of the short ends.

Place the fish pieces on top, roll up the lasagne sheets and transfer to the prepared oven dish.

Sauce

Combine the cream, pesto and cheese, divide over the cannelloni then scatter with the pine kernels.

Gratinate

Gratinate for approx. 20 mins. in the centre of an oven preheated to 220°C.

Remove, grate over the lemon zest and scatter with rocket.

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