Cannelloni al Salmone con Salsa di Limone
Salmon Cannelloni in Lemon Sauce


For crespelle:
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon
3 tablespoons unsalted butter, melted

For sauce:
2 tablespoons unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1 (8-oz) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper

For salmon cannelloni:
2 tablespoons unsalted butter, softened
1 shallot, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) center-cut pieces salmon fillet (1 inch thick), skin and
little bones discarded


Prepare the crespelle first: Blend together eggs, water, flour, and salt
in a blender until smooth. Transfer to a bowl and stir in the 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 of the
batter into the skillet, tilting and rotating skillet to coat bottom, then
pour excess batter back into bowl. (If batter sets before skillet is
coated, reduce heat slightly for next crespella.) Cook until just set and
underside is lightly browned, about 30 seconds, then invert crespella onto
a clean kitchen towel in one layer to cool. (It will be cooked on one side
only.) Make 5 more crespelle with remaining batter in same manner,
brushing skillet with butter as needed and transferring to towel as
cooked, arranging them in one layer.

Prepare the sauce: Heat butter in a 1 to 2 quart heavy saucepan over
moderately low heat until foam subsides. Add flour and cook, whisking, 2
minutes. Add clam juice and water in a slow stream, whisking, then bring
to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5
minutes. Stir in cream, zest, and pepper, then remove from heat.

Assemble the cannelloni: Put oven rack in middle position and preheat oven
to 425 F. Butter a 13 by 9 inch or other 3-quart glass or ceramic baking
dish and spread half of sauce in dish. Stir together butter (2
tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of
each fillet. Put a crespella, pale side down, on a work surface, then
place 1 salmon fillet, buttered side down, in center of crespella and fold
crespella around salmon, leaving ends open. Transfer to baking dish,
arranging, seam side down, in sauce. Make 5 more cannelloni with remaining
salmon and crespelle in same manner, arranging in baking dish. Spoon
remaining sauce over cannelloni. Bake until salmon is just cooked through
and sauce is bubbling, 15 to 20 minutes. Makes 6 main course servings.

Notes: Sauce can be made a day ahead and cooled, uncovered, then
chilled and covered afterwards. Thin with water if necessary.

Cannelloni can be assembled and covered with sauce (but not baked) a
day ahead and chilled, wrapped tightly in plastic wrap. Bring to room
temperature before baking. Crespelle can be made 3 days ahead and
chilled, wrapped tightly in plastic wrap.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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