for 4 person

Salmon

500 g

salmon fillet without skin

2 tbsp	wild garlic pesto
½ tbsp	lemon juice

Cannelloni

12	green lasagne sheets
	salted water

250 g	ricotta
4 tbsp	grated Sbrinz

Sauce

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

Gratinate

1	organic lemon
a little	rocket

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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