Grilled salmon and cannelloni with cottage cheese, beetroot and parmesan
6 servings
60 minutes
This exquisite recipe combines the tenderness of grilled salmon with the sophistication of cannelloni filled with ricotta, beetroot, and parmesan. A European classic reinterpreted, blending the freshness of seafood with the rich flavors of vegetables and creamy sauce. The velvety filling of the cannelloni harmoniously complements the juicy, slightly browned salmon fillet. A light vegetable salad with arugula and radish and beet carpaccio adds freshness and textural variety to the dish. Historically, cannelloni originated in Italy as a symbol of home comfort and culinary ingenuity. Here they take on a new dimension thanks to an unexpected combination of ingredients. This dish is an ideal choice for a festive dinner or romantic evening, surprising with its richness of flavors and elegance in presentation.
1
For the cannelloni dough, mix 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 half an hour.
- Wheat flour: 300 g
- Salt: to taste
- Chicken egg: 4 pieces
- Olive oil: 90 ml
2
For the cannelloni filling, boil or bake one beet, peel it, and grate it. Let the excess liquid drain, then mix the beet with cottage cheese and grated parmesan. Add a raw egg and mix well until a homogeneous mass forms. Transfer it to a piping bag.
- Beet: 2 pieces
- Cottage cheese: 100 g
- Grated Parmesan cheese: 100 g
- Chicken egg: 4 pieces
3
Roll out a small amount of dough into a long and narrow rectangular sheet with a thickness of 2 mm. Pipe the filling along the length, roll up the sheet to enclose the filling. Trim any excess with a knife if necessary. Cut the resulting 'tube' into small tubes 8–10 cm long. Wrap each in several layers of plastic wrap, tightly securing the ends. Prepare all cannelloni in the same way using the remaining dough and filling.
4
Boil water in a large wide pot. Drop in the wrapped cannelloni and cook for 5-7 minutes over medium heat. Let cool slightly, then remove the wrap.
5
For grilled salmon, mix 3 tablespoons of olive oil with 2 tablespoons of dill, season to taste, and marinate the fillet in this mixture. Heat the grill pan and fry the fillet for a few minutes on each side.
- Olive oil: 90 ml
- Chopped dill: 3 tablespoons
- Salmon fillet: 6 pieces
6
For the carpaccio, thinly slice half a beet and one radish, julienne the remaining vegetables and mix them with arugula leaves, season with olive oil, salt, and pepper.
- Beet: 2 pieces
- Radish: 2 pieces
- Arugula: 70 g
- Olive oil: 90 ml
- Salt: to taste
- Ground black pepper: to taste
7
For the cream sauce, combine cream and broth in a saucepan and bring 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.
- Cream 30%: 200 ml
- Vegetable broth: 1 glass
- Chopped dill: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
To serve, spread a little sauce on the bottom of the serving plate. Place a few cannelloni and salmon fillets on top. Arrange thinly sliced vegetable rounds around the edges of the plate, and place a light vegetable salad on top of the fish. Prepare the remaining portions in the same way.