The Essential Seafood Cookbook
Salmon with Lemon Cannelloni
Page 235
Cuisine: Italian | Course Type: Main Courses
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Recipe Reviews
friederike from Berlin,
The dish wasn't very impressive, but it does have the potential for something better, if you tweak it here and there. Mainly, the problems were that it wasn't very strong in flavour, and that the salmon tasted slightly dry and sticky.
I think that the ricotta is mainly responsible for the latter, and would replace part or all of the ricotta with cream, or add a little milk. To make it tastier, it is probably a good idea to use fresh salmon and cook it first in a little white wine. Also, add more lemon zest to the bechamel, and possibly a little more lemon juice to the fish. A little orange zest (not too much!) would probably also give nice effects.
We served ceramy leeks as a side dish. Tastewise, they went together really well, but taken together it was too heavy. If you keep that in mind and serve smaller-than-regular portions you'll be fine. I'm also considering omitting the cream entirely and cooking the leeks in a little butter and white wine only.
(edited 16th January 2011) (0) comment (1) useful
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