Cannelloni with Salmon and Shrimp Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Salmon (ready to cook, skinless)
- salt
- freshly ground peppers
- 100 grams cooked shrimp
- 1 shallot
- 1 Tbsp butter
- 200 grams Ricotta cheese
- 1 Tbsp freshly chopped Dill
- lemon juice
- 8 cannellini beans
- 200 milliliters dry white wine
- 150 milliliters Fish broth
- 100 milliliters Whipped cream
- Dill (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the salmon, pat dry, season with salt and pepper and cut into small cubes.
Peel the shallots, chop finely and sauté in a hot pan with 1 tablespoon butter until translucent. Add the salmon, sauté briefly, add the shrimp, mix well, remove from the heat and let cool.
Gently mix the ricotta with the salmon mixture and dill, season with salt, pepper and a dash of lemon and fill in the cannelloni.
Place the cannelloni in a baking dish, pour in the wine and broth, cover with aluminum foil and cook for about 25 minutes in the preheated oven.
Remove the cooked cannelloni from the oven, keep warm, heat the stock with the cream in a saucepan, season with salt and pepper, and froth with a hand blender.
Arrange the cannelloni on warmed plates and drizzle with white wine foam. Serve garnished with dill.
