Salmon and Spinach Cannelloni (with Caviar)
Prepared during Seafood Heat
Junior MasterChef Pinoy Edition
by Bianca Dimapilis
2 tbsp. Butter
1 small onion
3 cloves garlic
1 can diced tomato
White wine
1tbsp. sugar
2 tbsp. Chopped basil
2 tbsp. Butter
1 small onion, chopped
20 grams spinach
Anchor cream
1 tbsp lemon juice
Ricotta cheese
Pour flaked salmon
20 grams Parmesan cheese – (freshly grated from a block of parmesan cheese)
Instructions:
1. Boil 3 pcs. spinach lasagna and season with salt & pepper, pour a little bit of oil (read specific cooking instructions for the pasta. Use a timer whenever necessary)
2. Pour water in a small baking dish and place 1 piece salmon (add just enough water to cover the fish). Add white wine and season it with salt and pepper.
3. Cooking temperature for the fish is 145°F. Use a cooking thermometer
4. Prepare the pomodoro tomato sauce (sauté till reduced)
5. Make the filling. Put the pomodoro tomato sauce first on a small baking dish topped with cannelloni. Sprinkle some mozzarella & parmesan cheese.
6. Bake for 10mins
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