Recipe for: Cannelloni with Potatoes and Smoked Trout, Asparagus Velouté - photo 1
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Recipe for: Cannelloni with Potatoes and Smoked Trout, Asparagus Velouté

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~18.30 PLN * - (0)
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Description

Creamy cannelloni stuffed with a velvety filling of potato, cottage cheese, and smoked trout, topped with asparagus velouté — a thick, silky sauce based on roux and broth. The dish combines Polish ingredients in an Italian format: potatoes and cottage cheese provide a delicate texture to the filling, smoked trout introduces a smoky, marine note, and the asparagus velouté evokes spring. Finishing with fresh lemon and (optionally) sorrel or dill adds acidity and green freshness. This warming dish, winter in form yet spring-like in flavor, is perfect as an impressive main course for a family lunch or dinner for guests.

Ingredients Used

Ingredients (18)

Servings:
4
  • Cannelloni 250 g
  • Potatoes 5.3 szt. (~800 g)
  • Smoked trout 300 g
  • Cottage cheese 200 g
  • Butter 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Sour cream 150 g
  • Vegetable broth 500 ml
  • Wheat flour 30 g
  • Rapeseed oil 15 g
  • Lemon 0.8 szt. (~60 g)
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cheese 50 g
  • Dill 30 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~18.30 PLN (4.57 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Wash the potatoes and cut them into similarly sized pieces (about 2-3 cm). Place them in a pot and cover with cold water so that the water covers the potatoes by 2 cm. Add 1 teaspoon of salt (about 5 g). Bring to a boil over high heat, reduce the heat, and cook for 15-20 minutes until the potatoes are tender – you can check this with a fork: the fork should slide into the potato smoothly, without resistance.

Ingredients: Salt
Use a pot with a capacity of at least 3 liters with a lid. Do not salt the water too early, but add salt before boiling so that the potatoes are evenly seasoned.
2

Drain the cooked potatoes, transfer them to a large bowl, and let them sit for 2 minutes to allow the steam to escape. Add the cottage cheese (200 g) and 30 g of butter, then mash with a potato masher or mix on low speed until smooth and creamy. The mixture should be free of large lumps and slightly moist.

Ingredients: Cottage cheese, Butter
If you don't have a mixer, use a potato masher and mix vigorously with a wooden spoon. The cottage cheese should be at room temperature for the mixture to be smooth.
3

In a pan, heat 1 tablespoon of rapeseed oil (15 g). Add finely chopped onion (150 g) and sauté over medium heat for 4-5 minutes until the onion is translucent and becomes semi-transparent. Add minced garlic (2 cloves = 10 g) and sauté for 30-40 seconds until you can smell a strong aroma — be careful not to burn the garlic, as it will become bitter.

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 24-28 cm. Stir with a wooden spoon every minute to prevent the onion from sticking. If the pan starts to clump, reduce the heat.
4

To the mashed potatoes, add the sautéed onion with garlic, the shredded smoked trout (300 g) without skin and bones, as well as the zest and juice of half a lemon (about 30 g of juice). Gently mix with a spatula so that the pieces of fish remain partially detectable. Season with salt and pepper to taste — remember that the trout is smoked and salty, so add salt carefully. The filling should be thick enough to fill the cannelloni without spilling.

Ingredients: Cottage cheese, Butter, smoked trout, Lemon, Salt, Black pepper, Onion, Garlic, Sour cream
Check the taste: if the filling is too dry, add 1-2 tablespoons of sour cream; if it's too loose, add a bit more cottage cheese or mash more potatoes.

Cooking cannelloni

5

Filling the cannelloni: fill a pastry bag or a regular plastic bag (cut off a corner) with the filling. Holding the cannelloni vertically over a dish, gently squeeze the filling into the tube until it is almost full — leave about 0.5 cm of free edge so that the filling doesn't spill out during baking. Arrange the filled tubes side by side in a baking dish.

Ingredients: cannelloni, Cottage cheese, smoked trout
If you don't have a piping bag, use a spoon: scoop the filling and press it into the tube with your finger or the back of the spoon.

Asparagus Velouté

6

Prepare the asparagus: snap off the tough ends (they will break naturally where the soft part begins). Cut the stems into 2 cm pieces, keeping the tips separate. In a saucepan, melt 30 g of butter over medium heat, add 1 tablespoon of flour (30 g) and whisk for 1.5-2 minutes to create a light roux (do not brown).

Ingredients: Butter, Wheat flour
Use a small saucepan with a thick bottom to distribute heat evenly. The roux should smell slightly nutty, but it must not burn — stir constantly.
7

Gradually pour the warm vegetable broth (500 ml) into the roux, whisking to avoid lumps. Cook over low heat for 5 minutes until the sauce thickens and has a silky consistency. Add the chopped asparagus stalks (without the tips) and cook for 6-8 minutes until tender. In the last 2 minutes, add the asparagus tips to keep them crisp.

Ingredients: Vegetable broth, asparagus
Pour the broth in a thin stream, stirring constantly. If the sauce is too thick, add a few tablespoons of broth; if it's too thin, cook longer over low heat.
8

Blend the sauce with an immersion blender until smooth directly in the pot or transfer it to a countertop blender. After blending, add the cream (150 ml) and mix, heating for another 1-2 minutes over low heat — the sauce should be silky and creamy. Taste and season with salt, pepper, and juice from the remaining part of the lemon (about 30 g) to add freshness.

Ingredients: Sour cream, Lemon, Salt, Black pepper, asparagus
Note when blending hot liquids: hold the blender lid with a cloth, start blending at low speed.

Baking and serving

9

Preheat the oven to 180°C (top-bottom). In a baking dish, spread a thin layer of velouté (about 100 ml) so that the cannelloni do not stick to the bottom. Arrange the filled tubes next to each other, pour the remaining velouté over them so that the sauce covers the pasta halfway. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil, sprinkle (optional) with grated yellow cheese (50 g) and bake for another 8-10 minutes, until the top is slightly golden and the sauce is gently bubbling.

Ingredients: cannelloni, Sour cream, Cheese, Vegetable broth, asparagus
Use a baking dish measuring about 20x30 cm. The foil will prevent the cannelloni from drying out too much. If the tubes seem hard after baking, bake for an additional 5-8 minutes covered with a bit of broth.
10

After removing from the oven, let the cannelloni rest for 5 minutes — the sauce will thicken slightly, making it easier to portion. Before serving, drizzle everything with a little lemon juice, and sprinkle with finely chopped dill or scattered sorrel leaves (optional). Serve hot, with 2-3 cannelloni per portion, topped with an extra serving of velouté on the plate.

Ingredients: Lemon, dill, sorrel
Use a sharp spatula for portioning so the tubes don't fall apart. Additionally, you can add freshly ground pepper on top.

Fun Fact

💡

Velouté is one of the classic French 'mother sauces' — the asparagus version uses the technique of a light roux and broth, resulting in a rich yet delicate sauce that pairs perfectly with fish and delicate fillings.

Best for

kolacja dla gości rodzinny obiad świąteczna kolacja wiosenna

Tips

🍽️ Serving

Serve hot, with an extra portion of velouté in a sauce boat. For a contrast in textures, you can add slightly crispy young potato chips or thin croutons. If you are using sorrel, add it just before serving to prevent it from wilting.

🥡 Storage

Store leftovers in the fridge for up to 48 hours in an airtight container. For reheating, use the oven at 160°C for 10-12 minutes, covered to prevent the cannelloni from drying out. Freezing the filling after adding cream is not recommended.

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