Salmon and Swiss Chard Cannelloni in Béchamel Draft

How I make it

Béchamel

1. In a wide pot over low heat, cook the onion in the oil for about 15 minutes, until caramelized.

2. Add the flour, salt, chili and nutmeg and stir well.

3. Raise the heat and add half the garlic.

4. Gradually pour in the milk, stirring constantly so no lumps form.

5. Bring to a gentle simmer, lower the heat and season again with salt and pepper.

6. Cook for about 10 more minutes and take off the heat.

Cannelloni

1. Preheat the oven to 350°F (180°C).

2. Spread half the béchamel over the bottom of a baking dish.

3. Season the salmon with olive oil, the rest of the garlic, salt and pepper.

4. Roll each salmon strip in a half chard leaf, dip in béchamel and stuff into a cannelloni tube.

5. Arrange the cannelloni in a single layer in the dish.

6. Pour the cream over the top and season with salt and pepper.

7. Cover with foil and bake for 20 minutes.

8. Raise the oven to 400°F (200°C), remove the foil and bake for about 10 more minutes, until browned.

9. Serve with olive oil, lemon wedges and basil leaves.