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Canny Cannelloni from the Recipes EU Collection

 


Canny Cannelloni Recipe

...brought to you by Recipes EU



Canny Cannelloni
213 g Canned pink Alaska salmon
1 medium Onion, finely chopped
50 g Fresh breadcrumbs
100 g Button mushrooms, chopped
1 tbsp Parsley, chopped
16 Cannelioni tubes
25 g Butter
25 g Plain flour
300 ml Skimmed milk
1 tsp Pesto
100 g Parmesan cheese, grated


Drain can of salmon. Make juice up to 300ml / 1/2 pint with water.
Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each
cannelloni roll. Lay in a microwave proof dish.

Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat
fish stock and milk into flour mixture 150ml / 1/4 pint at a time.
Cook for 1 minute between additions. Whisk well. Add pesto and 75g /
3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese
and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes.
Serve.

Serves 4-6. Approx. 300 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
 


This Canny Cannelloni Recipe brought to you from the Recipes.eu.com recipe collection
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Canny Cannelloni - a delicious recipe from Recipes.eu.com