Salmon Manicotti
Nov
This dish is light flavorful and even those who shy away from fish will enjoy it.
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, and then remove from heat.
Bring 4 quarts water to a boil. Add kosher salt. Cook manicotti until al dente about 12 Minutes.
Drain and allow manicotti to dry a bit.
Heat butter in a large skillet. Add shallots and saute until golden. Add salmon cubes and cook just until seared on the outside, 2 to 3 Minutes. Season generously with salt and pepper.
Remove from heat.
Put oven rack in middle position and preheat oven to 425 degrees F. Butter a 9x13 glass or ceramic baking dish and spread half of sauce in dish.
Pack salmon mixture into manicotti, pushing toward the center.
Place in the baking dish, arranging to fit all. Spoon the remaining sauce over manicotti.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 Minutes.
Serve immediately.
No way 1 cup of flour for just 1/2 C wine and 1/3 C water. You will only get a dough. No sauce. I had to triple the liquids to get a pasty sauce.
Hi. Please check the recipe. It calls for 1 cup wine, water and heavy cream plus butter. All add liquid to the ratio.
I agree with Tom. Not enough liquid to flour ratio. As written, this recipe makes a dough, not a sauce.
Hi Pamela, thank you for your feedback. Have you made this dish? The liquid ratio is just right.
Yes. I’ve made it. The butter doesn’t seem to mix well enough with the flour to form a heavy base for a roux. Consequently, my experience was when steaming in the liquid, it didn’t mix well and instead of making a heavy sauce, it made a lumpy mess. We ate it anyway. The flavor was great, but the consistency was too lumpy for my liking. I plan on making it again this weekend and making a few adjustments. I’m feeling like possibly more butter to incorporate the flour to a smoother consistency.
I am sorry to hear you’re having difficulty with this recipe. Please let me know how it works out. If you find the consistency to be better, maybe we will use your suggestion and change the recipe.