Salmon Cannelloni with Lemon Cream Sauce

Salmon Cannelloni with Lemon Cream Sauce
Photo by Romulo Yanes

Ingredients

  • 6 (5-ounce) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded
  • 1 (8-ounce) bottle clam juice
  • ¼ cup heavy cream
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 2/3 cup water
  • + 11 more ingredients
    • ½ cup all-purpose flour
    • 2 teaspoons fresh lemon zest
    • 1 teaspoon salt
    • 1/3 cup water
    • ¼ teaspoon black pepper
    • 2 tablespoons all-purpose flour
    • 1 shallot
    • 2 large eggs
    • 1 tablespoon fresh tarragon
    • ¼ teaspoon salt
    • 2 tablespoons unsalted butter

Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon. 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, tilting and rotating skillet ...

View full recipe at Epicurious

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