Grilled Salmon and Cannelloni with Cottage Cheese, Beetroot, and Parmesan
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Grilled Salmon and Cannelloni with Cottage Cheese, Beetroot, and Parmesan
Ingredients
- Olive Oil - 3 fl oz
- Chocolate eggs - 4 pieces
- Beetroot - 2 pieces
- Cottage cheese - 3.5 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Smoked haddock fillet - 6 pieces
- Chopped Green Onions - 3 tablespoons
- Arugula - 2.5 oz
- Radish - 2 pieces
- Chicken Broth - 1 cup
- Salt - to taste
- 10% cream - 7 fl oz
- Ground Black Pepper - to taste
- Wheat Flour - 10.6 oz
Step by Step guide
Step 1
For the cannelloni dough, mix the sifted flour with a pinch of salt, make a well in the center, and add three lightly beaten eggs and 2 tablespoons of olive oil. Knead the dough, cover it, and let it rest at room temperature for 30 minutes.
Step 2
For the cannelloni filling, boil or roast one beetroot, peel it, and grate it. Let the excess liquid drain, then mix the beetroot with cottage cheese and grated Parmesan. Add a raw egg, and mix well until a homogeneous mass is formed. Transfer it to a piping bag.
Step 3
Roll out a small amount of dough into a long and narrow rectangle about 2 mm thick. Pipe the filling along the entire length, roll the dough to enclose the filling. Trim any excess with a knife if necessary. Cut the resulting 'tube' into small pieces about 8–10 cm long. Wrap each piece in several layers of plastic wrap, tying the ends tightly. Prepare all the cannelloni in the same way using the remaining dough and filling.
Step 4
Bring water to a boil in a large wide pot. Drop the wrapped cannelloni into the boiling water and cook for about 5–7 minutes over medium heat. Let them cool slightly, then remove the plastic wrap.
Step 5
For the grilled salmon, mix 3 tablespoons of olive oil with 2 tablespoons of dill, season to taste, and marinate the fillets in this mixture. Heat a grill pan and sear the fillets for a few minutes on each side.
Step 6
For the carpaccio, thinly slice half of the beetroot and one radish, and julienne the remaining vegetables, mixing them with arugula leaves. Season with olive oil, salt, and pepper.
Step 7
For the cream sauce, combine the cream and broth in a saucepan, bringing it to a boil over medium heat. Add finely chopped dill and simmer for about 5 minutes until thickened. Season with salt and pepper to taste.
Step 8
To serve, spread a little sauce on the bottom of a serving plate. Place a few cannelloni and the salmon fillet on top. Arrange circles of thinly sliced vegetables around the edges of the plate, and place a light vegetable salad on top of the fish. Prepare the remaining servings in the same way.
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