Fish Friday | A Recipe by Thomas Henkelmann
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce...
Keywords
- hotels & travel
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Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Skillet
- Baking dish
- Oven
- Stove
- Spoon
- Serving platter
- Tongs
Ingredients
- 1lbjumbo lump crabmeat
- 100gdiced and blanched leeks
- 100mglight Béchamel sauce made with 1/3 fish stock and 2/3 heavy cream
- 20gtarragon 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
- 80gButter mixed into the lobster stock
- 50gParmesan Reggiano cheese, grated
- 300gSpinach
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