The fast and healthy pasta dish that everyone enjoys!

Ingredients

• 4 fresh salmon schnitzels weighing approx 200g each
• 500-600g fresh leaf spinach
• 1 small packet of cannelloni (2 sheets per person)
• 3-4 shallots
• 1 grated clove of garlic with salt
• 1 lemon
• 250ml dry white wine
• 1 glass/250ml of good fish stock (from the supermarket)
• 1 carton of fresh cream
• 40-50g cold butter
• 40-45g freshly grated Swiss alpine cheese, Pecorino, Parmesan or Gruyere cheese
• Seasoning

Preparation

Leaf Spinach:

• Wash the spinach leaves thoroughly and dry
• Cut the garlic clove into small chunks, sprinkle salt over it, mixing the salt and garlic, creating a sort of garlic and salt paste
• Finely chop the shallots

Salmon schnitzels:

• Fry half of the shallots in butter until soft and ‘glassy’ in appearance
• Put the salmon schnitzels on top of the shallots in an oven dish
• Season with salt & pepper and cover in lemon juice
• Bake in the oven for 15 minutes at 90°C
• (I use this low temperature as it is a very gentle cooking method and it allows the salmon to remain delicate and succulent)
• Remove the salmon, test it is cooked and then place on a warm surface where it will keep its heat
• Mornay sauce:
• Use the stock remaining in the oven dish from the salmon schnitzels and add the fish stock, white wine and crème fraiche and cook on medium heat, allowing it to reduce.
• Add a teaspoon of cornflour or starch and some Cayanne to taste and continue cooking with the grated cheese
• Place the cannelloni sheets in salt water and cook till ‘al dente’, then remove and allow to cool

Spinach:

• Fry the 2nd half of the shallots, along with the garlic in butter until soft and ‘glass’ in appearance and then add the spinach
• Add salt, pepper and grated nutmeg to taste
• Turn-over the spinach and mix with a generous amount of butter

Serving suggestion

• Place a cannelloni sheet on a plate and place spinach on top
• Place another cannelloni sheet on top with some more spinach and then top with a salmon schnitzel and cheese sauce so that a visually delicious and tasty portion is created.