This dish is a great addition to your Chanukah party buffet. These salmon-filled crepes with a creamy sauce can be prepared in advance and refrigerated for a day or two. Bake just before serving. It may seem like a long recipe, each component is pretty simple. This dish is light flavorful and even those who shun fish will enjoy it.
for the crepes:
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon fresh dill, checked and finely chopped
3 tablespoons canola oil
2 tablespoons butter, cut into pieces
2 tablespoons flour
1 cup dry white wine
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper
for the salmon:
2 tablespoons butter, softened
1 shallot, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 (5-ounce) pieces salmon fillet, skin and bones removed
Blend together eggs, water, flour, and salt in a bowl until smooth. A whisk or hand blender works well for this task. Stir in chopped dill.
Lightly brush a 10-inch nonstick skillet with oil and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. Cook until just set and lightly browned, about 30 seconds, flip and cook 10-15 seconds longer. Invert crepe onto a plate. Make 5 more crepes with remaining batter in same manner, brushing skillet with oil as needed.
Heat butter in a small heavy saucepan over low heat. Butter will foam; cook until foam subsides. Add flour and cook, whisking, 2 minutes. Add wine and water in a slow stream, whisking, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat.
Put oven rack in middle position and preheat oven to 425 degrees F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.
Stir together 2 tablespoons butter, shallot, salt, and pepper and spread 1 teaspoon on top of each fillet.
Put one crepe, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of the crepe and fold crepe around salmon, leaving ends open. Transfer to baking dish, and place seam side down in sauce. Make 5 more cannelloni with remaining salmon in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes.