Cannelloni with Crab & Spinach

Name: Cannelloni with Crab & Spinach
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 1 knife-tip curry powder or cayenne pepper; 350 ml Fish Stock; 12 sheets fresh pasta, each about 8cm x 5-6cm; 400 g crabmeat, well drained; salt, freshly ground white pepper and a few gratings of nutmeg; 1 tomato, cut in half across its width; 200 g cooked spinach, squeezed dry; 2 tablespoons crème fraîche; 35 g plain flour, sifted; 60-80 g parmesan cheese, finely grated; 35 g unsalted butter; 350 ml milk; salt and freshly ground white pepper

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The sweetness of the crabmeat and the acidity of spinach is a wonderful balance. The spike of curry powder or cayenne provides a delicious touch.

Ingredients

400 g crabmeat, well drained
200 g cooked spinach, squeezed dry
salt and freshly ground

Oceania
Europe
Australia
Italy
France
Fish course
Starter
Pescatarian
Mediterranean
Pasta
Provence

Method

First, make the fish velouté sauce. Melt the butter in a heavy-based saucepan over low heat then allow to cool for a minute. Add the flour and combine to make a roux. Return to a very low heat, stirring continuously for 3 minutes; it must cook slowly. Allow to cool for 5 minutes.
In separate pans, bring the milk and stock to the boil. Off the heat, add the milk