This is an over-the-top salmon dish. Crespelle, an Italian pasta-like version of crepes, makes this a showpiece for a home-cooked meal. The Italians call it Cannelloni Ripieni di Salmone. With a name like this, you can’t go wrong. Crepes or cannelloni are filled with salmon, fennel, shallots, parmesan cheese, crème fraîche and basil. A lemony béchamel sauce puts it all together and creates a memorable meal to share with family and friends. Everything can be assembled ahead of time, which in my opinion is perfect for entertaining. I found the recipe for the crestelIe in an old Gourmet magazine. I miss Gourmet! I think the crepes give the dish an elegant presentation and add flavor, but you can substitute fresh pasta made into cannoli. Although I have to say, I prefer the crepes. First, I make the crepes and stack them between paper towels and cover everything with plastic wrap. The béchamel sauce can also be prepared ahead of time, but needs to be reheated before using and maybe thinned out a little. It will save you same time if you can have your fish monger skin the salmon and cut it into bite-sized pieces. Spring is asparagus time and that is what I serve as a side dish. I cut off the woody ends and peel part of my asparagus. I massage them on a cookie sheet with some hazelnut oil (although regular olive oil is fine), sprinkle some salt and pepper on then bake it in a preheated oven at 375 degrees for 10-12 minutes according to size. I like my asparagus crunchy. Fregolotta, an Italian giant cookie that is easy to make and the perfect ending for this special meal. Click here for the recipe. I missed my last book club meeting because I was in Germany. As our next book, our group choose Shantaram by Gregory David Roberts, an Australian prisoner who escapes and lives in the underworld of Bombay. It’s a 936-page epic novel about living in the slums, romantic love, prison agony, criminal wars, spiritual gurus and mujaheddin guerrillas. It’s a huge novel that embraces every human experience imaginable, all framed by a love for India. It was an interesting but long read. I liked it.
49 Comments
5/3/2016 07:11:03 pm
Salmon and fennel is such a wonderful combination.
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Gerlinde
5/3/2016 07:50:18 pm
I remember those days and how I liked recipes that could be prepared ahead of time.
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5/4/2016 02:49:17 am
Yum!!! Gerlinde this looks delicious. I confess that I'm not crazy about salmon (I like it as long as I don't have it very often, if that makes any sense...), but this looks like something I would enjoy again and again. Beautiful photos too. Huge hugs.
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Gerlinde
5/4/2016 07:20:31 am
You are so sweet Teagan. I remember that you are allergic to eggs. We have to find you something else. Mega hugs back.
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Teagan Geneviene
5/4/2016 02:58:03 pm
You're so kind, Gerlinde. I still enjoy looking at cooking blogs, especially when they are as lovely as yours. Though I admit the sight of an egg over easy is more than I can take. LOL. Hugs.
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Gerlinde
5/4/2016 03:02:33 pm
What do you like to eat? Oooooh yum. I am going to try these! shortly after moving to Milan I made crespelle with asparagus and taleggio...yummy!...but these look even better, and as I have a house full of salmon and fennel fans who are not necessarily gung-ho taleggio fans, I think this is a must. Thanks so much Gerlinde!
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Gerlinde
5/4/2016 02:54:39 pm
Crepes with taleggio and asparagus, yummy! One of the first recipes I posted was goatcheese crepes with shiitake mushrooms. Have a wonderful week .
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Gerlinde
5/4/2016 02:55:34 pm
Thank you Kay.
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5/4/2016 11:44:38 am
Such a lush, seasonal recipe! What a wonderful way to celebrate the start of California's salmon season.
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Gerlinde
5/4/2016 02:58:06 pm
Deb, you are so informed . I have to look for fresh salmon at the harbor. Salmon has become so expensive.
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5/4/2016 12:33:18 pm
I LOVE this crepe recipe Gerlinde! Crepes have always been a favorite of mine. All the ingredients you've included sound just perfect, and topping it off with the lemony bechamel sauce..YUM! Putting this one on my must make list! And that giant cookie tart...sign me up! Enjoy the rest of your week.
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Gerlinde
5/4/2016 03:01:36 pm
Hi Mary Ann, I think you would like that giant cookie, it's pretty good. It has been a while since I made it. Everybody likes the crepes.
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5/4/2016 05:30:25 pm
These look soo good! And I love anything which can be prepared ahead and then reheated - especially when one has guests.
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Gerlinde
5/4/2016 08:17:15 pm
I like that too. I wouldn't reheat the crepes, I would get them ready and bake them before serving.
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5/4/2016 10:07:48 pm
What a delicious Spring dish, perfect for family and guests, and suitable to swapping ingredients for whatever is seasonal. We love anything salmon.
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Gerlinde
5/5/2016 11:33:29 pm
I love salmon also, especially the local king salmon from our Monterey Bay .
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Gerlinde
5/5/2016 11:35:26 pm
Thanks Mimi, this is a good recipe.
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Gerlinde
5/6/2016 09:02:21 am
Thank you Penny, I hope you like it,
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Gerlinde
5/6/2016 09:03:02 am
Thanks Greg
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5/5/2016 11:27:05 pm
Delightful spring dish! Loving the combination of flavors, really stunning. Good stuff!
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Gerlinde
5/6/2016 09:05:39 am
Thank you Bobbie, I enjoy the differen flavors in his dish.
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Gerlinde
5/6/2016 09:11:13 am
Thanks David, most of the time I just bake my salmon in the oven with some butter and lemons but these crepes are a nice alternative .
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What a lot of a lot you have in this post. First, I love salmon and bake it at least once a week. You've presented a lovely change-up here to a delicious salmon dish. I wish I could buy the crepes already to use. These intimidate me. Everything else I could handle. :-) I usually steam my asparagus (again, I serve it this time of year about every other day) but will bake it as you suggest today.
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Gerlinde
5/6/2016 09:19:58 am
Pam, my husband prefers steamed asparagus dipped in mayonnaise . As to the crepes, why don't you just try them ahead of time. If you don't want to make crepes, sauté the veggies, mix them with the bechamel sauce and add them to cooked pasta topped with baked salmon.
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5/6/2016 01:25:47 pm
That Fregolotta looks amazing. Looks delicious and pretty healthy too :)
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Gerlinde
5/8/2016 09:26:49 am
Thank you Mary Frances!
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5/7/2016 09:37:04 am
A wonderful spring dish with all the flavours I want right now, Gerlinde and I love the cake, a perfect finish for this dish.
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Gerlinde
5/8/2016 09:29:42 am
I wish I could make some for you Nicole. Wishing you the very best for the upcoming birth of your twins.
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Gerlnde
5/8/2016 09:30:23 am
Thank you Cheri!
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5/8/2016 11:54:00 am
What a scrumptious menu; easy enough for a family meal, yet perfect for guests as well. The savory, herb-flavored crepes add a special flavor boost to so many dishes (especially useful when utilizing leftover chicken, mushrooms, seafood, etc.). Oh my, how I miss Gourmet magazine!
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Gerlinde
5/8/2016 12:34:12 pm
Thanks Dee, crepes are a wonderful way to use leftover chicken . I also love goat cheese mushroom crepes.
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5/10/2016 06:25:33 pm
I've never thought to add salmon to a crepe but this will be on my mind until I try it! What a fabulous recipe - thanks for sharing!
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Gerlinde
5/11/2016 12:13:50 am
Thank you Tricia, I think this recipe is a keeper.
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5/15/2016 01:52:08 pm
Would you believe with all the cooking I've done, that I've never made a crepe. I do enjoy them and yours sound really good.
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Gerlinde
5/16/2016 08:18:09 am
You are a great cook Karen, we can't always do everything. I used to make crepes for breakfast when my niece stayed with me . She is a picky eater. I have a crepe recipe filled with goat cheese and shiitake mushrooms that would be good for trying a crepe recipe.
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TheKitchenLioness
5/24/2016 10:28:13 am
Dear Gerlinde, wonderful combination of flavors for a beautiful light Italian spring dish. Love the flavor combination of fennel and salmon. So very pretty all wrapped up in crepes.
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Gerlinde
5/25/2016 05:14:38 pm
Vielen Dank Andrea, ich freue mich immer über deine Kommentare.
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5/25/2016 10:30:31 am
I miss <i>Gourmet</i> too. Still can't believe they let that go. Anyway, this is a wonderful looking dish. Fun flavors, and it looks so pretty. Thanks!
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Gerlinde
5/25/2016 05:16:25 pm
Gourmet was such a great magazine . Ruth Reichl has an interesting blog I follow.
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Kathryn@anotherfoodieblogger
9/12/2016 09:48:05 pm
Oh my goodness, how did I miss this when it first came out??? What a great use for the salmon my hubby recently caught, yumm!
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Gerlinde
12/21/2019 07:05:17 am
I usually just bake salmon but this dish is for a special occasion.
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