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Chefs’ Corner: Seafood Cannelloni from Soleil Bistro & Wine Bar

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Seafood Cannelloni shows off fresh, summery herbs.

A rich, decadent and tasty Seafood Cannelloni is one of the French-influenced specials that chef Nicolas Lebas is preparing at Soleil Bistro & Wine Bar these days.  The flavors of truffle, tarragon and a dash of Pernod lightly season this dish.

Nicolas Lebas, formerly sous chef at Bistro Vatel, also worked at L’Etoile. He trained in Lyon, France, considered the gastronomic capital of that country. He is assisted in Soleil’s kitchen by Nolan Pierce.

Soleil Bistro & Wine Bar is at 14415 Blanco Road (click here).

Seafood Cannelloni with Mushroom Sauce

1/2 pound tilapia or flounder
1 cup cream heavy cream
1 egg
1/4 cup chopped dill
1/4 cup chopped tarragon
1 cup minced shallots
1 teaspoon garlic powder
Dash of Pernod, or to taste
Salt, to taste
Pepper, to taste

4 (6-inch) squares of pasta, cooked OR 4 cannelloni cylinders, cooked

For serving:
Mushroom Sauce (see recipe below)
8 spears fresh asparagus, sliced lengthwise and steamed, for garnish
Minced parsley, dill or tarragon to garnish

Put tilapia, cream, egg, dill, tarragon, shallots, garlic powder, Pernod, salt and pepper into a food processor and work to a fine purée.  Place a fourth of the mix into each square of cooked cannelloni pasta and roll it into a cylinder. Or, if using cooked, cylindrical pasta shells, carefully stuff each one with a quarter of the seafood filling. When all four cannelloni are rolled or stuffed, place on a rack in a large pan that has a little simmering water on the bottom. Cover the pot and steam the cannelloni until the filling is just firm, 6-8 minutes.

Meanwhile, preheat oven to 400 degrees. Butter the bottom of a medium baking dish, then cover with a thin layer of Mushroom Sauce. When cannelloni have firmed up, carefully transfer each to the baking dish. Mask with more of the Mushroom Sauce, leaving enough remaining sauce to put on plates. Bake in preheated 400-degree oven until the sauce is lightly browned and the cannelloni are hot.

Before serving: Put some sauce on each of four plates and place one of the cannelloni on each. Top with steamed asparagus slices and chopped fresh herbs.

Chef

Chef Nicolas Lebas comes to Soleil by way of Bistro Vatel.

Mushroom Sauce

1/2 cup sliced cremini mushrooms
1/2 cup sliced shiitake mushrooms
1 cup cream
1 teaspoon truffle oil
2 tablespoons minced parsley or dill
Salt, to taste
Pepper, to taste

Spray nonstick sauté pan with cooking oil. Saute mushrooms until they are golden. Add cream, truffle oil, minced parsley or dill, salt and pepper, to taste.  Reduce  sauce at a gentle simmer until it has slightly thickened.

Makes 4 servings.

Source: Nicolas Lebas, Soleil Bistro & Wine Bar

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One Response to “Chefs’ Corner: Seafood Cannelloni from Soleil Bistro & Wine Bar”

  1. Pamela says:

    This looks great, I’ll have to come by and check it out!

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