Salmon Cannelloni with Lemon Cream Sauce

Salmon Cannelloni with Lemon Cream Sauce
Photo by www.epicurious.com

Ingredients

  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 shallot, finely chopped
  • 2 tablespoons unsalted butter, softened
  • ¼ teaspoon black pepper
  • 2 teaspoons finely grated fresh lemon zest
  • ¼ cup heavy cream
  • + 10 more ingredients
    • 1/3 cup water
    • 1 (8-ounce) bottle clam juice
    • 2 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter, cut into pieces
    • 3 tablespoons unsalted butter, melted
    • 1 tablespoon finely chopped fresh tarragon
    • ¼ teaspoon salt
    • ½ cup all-purpose flour
    • 2/3 cup water
    • 2 large eggs

1. Make crespelle: Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon. 2. Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilti...

View full recipe at SpringPad

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