Fish Friday | A Recipe by Thomas Henkelmann
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce...
Ingredients
- 1lb jumbo lump crabmeat
- 100g diced and blanched leeks
- 100g light Béchamel sauce made with 1/3 fish stock and 2/3 heavy cream
- 20g tarragon leaves, finely diced
- 8 pasta sheets 10×15 cm cooked al dente and dried off
- 8 twigs of tarragon and some nicely diced tomato for the garnish
- 200ml lobster stock flavored with tarragon and saffron
- 80g Butter mixed into the lobster stock
- 50g Parmesan Reggiano cheese, grated
- 300g Spinach
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