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Recipe Conchiglioni stuffed with salmon and broccoli di of 17-12-2013 [Updated on 08-02-2018]
THE conchiglioli stuffed with fish in the oven is the result of a 4-handed experiment with one of the girls who works with me, Carolina has long been talking to me about a bechamel she makes in which she blends vegetables such as broccoli or frarielli with which she then stuffs lasagna, I thought to use it to make conchiglioni stuffed with salmon, broccoli and mozzarella and then we set to work to see if the combination of all the ingredients created a good alchemy.
This first course came so good that it entered my top ten of first courses and were even appreciated by my husband, always wary of fish dishes, so cheers on the baked stuffed conchiglioni. If you are looking for some new dish for the party menus this could be for you, try the recipe and then let me know what you think, basins and have a good day
How to make conchiglioni stuffed with salmon and broccoli
Clean the broccoli, then divide them into florets and steam them for 10 minutes.
Now pass them in a pan with the butter, add the flour and mix.
Now add the milk, stir and cook until it thickens, season with salt and turn off the heat.
Then blend everything until you get a cream.
Take the salmon fillet, sear it in a pan, cut it into pieces and mix it with the mozzarella cubes.
Cook the conchiglioni in abundant salted water, then drain after 10 minutes, then stuff with a teaspoon of bechamel sauce with broccoli and the small pieces of salmon and mozzarella.
Gradually place the conchiglioni in an ovenproof dish sprinkled with béchamel.
Cover with the remaining béchamel, sprinkle with grated Parmesan and bake at 180 ° C.
Bake the conchiglioni stuffed with fish in the oven for about 20 minutes, then remove from the oven and serve immediately.