Preparation:
Preheat oven to 350 degrees.
For Filling: Place salmon, skin side down, in a shallow baking dish. Remove all bones. Sprinkle with wine and season with salt and white pepper. Bake salmon until barely opaque throughout, about 20 to 25 minutes. When salmon is cool, remove skin and crumble into a large bowl. Reduce oven temperature to 325 degrees.
Chop spinach coarsely and cook, uncovered, in a large pan with 1 inch of water, for 3 to 4 minutes, turning frequently so spinach cooks evenly. Drain throughly. Place cooked spinach in a towel and squeeze out as much liquid as possible. Add to salmon.
Melt butter; add onion and saute until soft but not brown, about 5 minutes. Add garlic and saute 2 minutes. Add to salmon mixture. Add eggs, bread crumbs, and 1 cup of sauce to salmon mixture and stir to combine well.
For Sauce: Melt butter over medium heat and add flour. Cook without browning, whisking often, 2 minutes. Add milk, chicken stock, and clam juice. Season with salt, nutmeg, white pepper, and cayenne. Cook, whisking constantly, until sauce thickens. Remove from heat as soon as sauce boils. Sauce will not thicken once it has boiled. Hold a cold piece of butter in your fingertips and glide it slowly over the surface of the hot sauce, allowing it to melt and form a film over the sauce. This will keep sauce from forming a skin. Set sauce aside. Cook cannelloni according to package directions. Drain; plunge into a bowl of cold water and drain again.
To assemble: coat the bottoms of two 9x13 baking dishes with 1/4 cup each heavy cream. Using a large pastry bag without a tip, pipe the filling into the cannelloni shells. Place 6 filled shells into each baking dish. Spoon remaining sauce evenly over the cannelloni and sprinkle with Parmesan cheese. Cover with foil and bake 25 to 30 minutes. Uncover the last 10 minutes of baking, Serve immediately. |
