Salmon Cannelloni With Lemon Cream Sauce Recipes

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

Steps:

• Crepes:.
• Blend together eggs, water and flour in small bowl until smooth. Stir in tarragon.
• Lightly brush a 10-inch nonstick skillet with melted butter and heat over Moderate heat until hot but nor smoking. ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. Cook until just est and underside is lightly browned, about 30 seconds, then invert crepe onto clean kitchen towel in one layer and cool. Make 5 more with remaining batter in the same manner.
• Lemon Sauce:.
• Melt butter in 2 quart heavy saucepan over low heat. Add flour and cook, whisking, 2 minutes. add chicken broth in slow stream,whisking,then bring to a boil. Reduce heat and simmer whisking occasionally,about 5 minutes. Stir in lemon juice, zest pepper and cream, then remove from heat.
• Assembly:.
• Preheat oven to 425°F Butter a 13x9" baking dish and spread with half of the sauce.
• Stir together butter, shallots, salt and pepper and spread about 2 tsp on top of each fillet.
• Put crepe on a work surface, then place 1 salmon fillet, butter side down, in the center of the crepe and fold it around the salmon, leaving ends open. Transfer to baking dish, arrange seam side down, in sauce . Make 5 more in the same way. Spoon remaining saucr over and bake 15 -20 minutes or until cooked and sauce is bubbling.
• This recipe can be made 1 day in advance and refrigerated until ready to bake.
• I have also assembled the crepe and salmon and then frozen them at this point. then all I have to do is make the sauce Thaw the salmon crepe and bake.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.