Stuffed Cannelloni with Salmon Dill Cream

Finely puree fish fillet in universal chopper. Chop dill, except for a little bit for garnish. Mix fish, 2 tbsp. juice of one lemon, egg yolk and crème fraîche. Season with salt and pepper.

Heat fat. Sauté flour until golden brown. Add broth and whipped cream and bring to a boil, stirring continuously. Season with salt, pepper and the remaining juice of one lemon. Then cool the sauce a little bit.

Pour the fish cream into a piping bag with a thick nozzle. Fill the cannelloni with the cream. Place in a greased gratin dish. Pour the sauce over it. Quarter tomatoes and spread evenly over cannelloni. Finely grate cheese and sprinkle over the casserole.

Bake the casserole in the preheated oven (electric oven 200 °C, convection oven 175 °C) for about 45 minutes. Serve garnished with remaining dill. Serve with green salad

Related Recipes:

Cannelloni Au Gratin with Radicchio Ricotta FillingFor Scalloped Cannelloni with Radicchio-Ricotta Filling, first dissect the radicchio and wash thoroughly... Cannelloni with Ham and Spinach FillingFor the cannelloni, defrost the spinach leaves and cut into small pieces. Cut the ham into cubes and mix with... Stuffed Cannelloni with Minced Meat and Mountain CheeseFor the cannelloni with minced meat, first prepare the vegetables. Wash and dry the vegetables and herbs. Peel... Salmon on Cucumber-Dill Vegetables1. remove the skin from the cucumber, cut in half, provided that necessary, remove the seeds and cut... Stuffed Morels with White Asparagus StalksLook forward to this fine asparagus recipe: Note: you must have very fresh fish for the fish farce! Place... Fish in ParchmentNow dry the fish fillets with the kitchen roll and lightly season all around with salt and season with pepper... Pork Tenderloin in BatterDry fillet with kitchen roll, season, fry in hot oil all around for 3 to 4 min., remove and cool slightly... Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot... Aspic of Smoked Trout with Cucumber MousseBoil the Noilly Prat and let the soaked gelatine melt in it. Add the white wine and the fish stock. Season... Salmon Confit with Parsley OilMix the oils, finely chopped thyme, garlic, basil, coriander seeds and peppercorns to make a marinade. Divide...