Christmas Salmon and Cabbage Cannelloni

Recipe from Lily Moore

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Cooking time: 35 min

Servings 4

Thin sheets of canneloni are rolled up with delicious salmon filling and baked to perfection with a creamy sauce. It's easy to make and so tasty, be sure the plates are bound to come back empty!

Curly kale

10,6 oz.
Shallots

2 pcs.
Garlic

2 cloves
Smoked salmon

7 oz.
Olive oil

1 tbsp.
Ricotta

8,8 oz.
Salt

to taste
Cannelloni

4 pcs.
Milk

10,6 fl. oz.
Pepper

to taste
Egg yolks

2 pcs.
Raclette cheese

5,3 oz.
Lemon juice

2 tbsp.
Grated parmesan

1 oz.

Calories

583 kcal
Protein

38 g
Fat

34 g
Carbohydrates

31 g

Finely cut the shallots and garlic. Fry both in the olive oil until transparent. Finely chop the kale and add to the onion. Fry for about 7 minutes and then set aside.
Cut the salmon into small cubes, mix well with the kale and Ricotta. Add some pepper and salt. Fill a pastry bag with this mixture.
Boil the cannelloni in salted water for 5 minutes, then rinse. Using a pastry bag, fill the cannelloni with the salmon and Ricotta mixture. Arrange the stuffed cannelloni on a baking dish.
Preheat your oven to 392°F (with convection). Cut the Raclette cheese into cubes. Boil the milk and melt the cheese in it. Then remove from heat and stir in the egg yolks. Add some lemon juice, pepper and salt.
Pour the sauce over the cannelloni and sprinkle with grated Parmesan. Finally, bake in the oven for 20 minutes.