Sea Cannelloni with Green Bechamel

March 16, 2025

Cannelloni is a traditional dish in Italian cuisine, known for its great versatility and comforting flavor. It arrived in Spain in the 18th century and, since then, has become a highly appreciated recipe due to its ability to adapt to different ingredients and styles, even as a way to repurpose leftovers.

Today, we present a marine version: cannelloni made from fish and shrimp, bathed in a smooth green béchamel, enriched with powdered Salicornia. Not only are they delicious, but they also offer a low-sodium alternative for those who want flavor and health to go hand in hand. A tribute to the sea and marshes that will leave no one indifferent.

Benefits of Powdered Salicornia in the Béchamel

Powdered Salicornia is a natural plant-based salt substitute that enhances the flavor of dishes without the negative effects of excessive sodium. Its richness in essential minerals such as potassium, magnesium, iodine, and manganese, along with its dietary fiber content, make it a healthy option to boost the béchamel. Additionally, its antioxidants and bioactive compounds promote cardiovascular health and contribute to the body's balance, offering a tasty and nutritious alternative.

Ingredients

For the béchamel:

• 50g unsalted butter
• 50g wheat flour
• 500mL warm milk
• 2 teaspoons powdered Salicornia
• Nutmeg to taste (optional)
• White pepper to taste (optional)

For the cannelloni:

• 12 cannelloni sheets
• 200g shredded white fish
• 150g peeled shrimp
• 1 leek (white part only)
• 1 garlic clove
• 50mL heavy cream
• Olive oil
• Powdered Salicornia
• Pepper
• 50g grated cheese

Step-by-Step Preparation

Steps for the Béchamel:

1. Melt the butter in a saucepan over medium heat, avoiding it from browning.
2. Add the flour and cook for 1-2 minutes to eliminate the raw taste of the flour.
3. Stir constantly with a wooden spoon or whisk.
4. Gradually add the warm milk, whisking constantly to prevent lumps.
5. Cook on low heat, stirring constantly, until it thickens, about 5-8 minutes.
6. Add the powdered Salicornia, nutmeg, and white pepper to taste. Adjust the texture by adding more milk if necessary. Set aside.

Steps for the Cannelloni:

1. Chop the leek and garlic, and sauté them in olive oil.
2. Add the chopped shrimp and shredded fish, and cook for 5 minutes.
3. Stir in the heavy cream, season with powdered Salicornia and pepper, and cook until it thickens. Set the filling aside.
4. Boil the cannelloni sheets according to the package instructions. Drain and lay them on a cloth.
5. Fill the cannelloni sheets with the fish and seafood mixture, roll them up, and place them in a baking dish.
6. Cover the cannelloni with the béchamel and sprinkle grated cheese on top.
7. Bake in the oven at 200°C for 10-15 minutes, or until golden and bubbly.

Tips and Variations:

• You can replace the shrimp with clams or mussels for a more marine version.
• For a lighter béchamel, use plant-based milk instead of cow's milk.
• For a gluten-free option, use corn flour in the béchamel and gluten-free cannelloni sheets.
• You can add chopped spinach to the filling for extra nutrients and color.

Enjoy a Nutritious and Delicious Dish

These marine cannelloni with green béchamel are a perfect option for those seeking a balanced, flavorful meal. The combination of seafood with Salicornia transports you straight to the marshlands. The salty taste of the sea, now suitable for people with hypertension and those on low-sodium diets. Try these cannelloni and let us know what you think! You can find Powdered Salicornia in our online store.

Written by Sara Montaner. We rely on AI technology. Translated by Irene Perea.