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| Home -> [Entrees, Microwave, Pastas & Noodles] -> [Canny cannelloni Recipe] |
Canny cannelloni
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Microwave, Pastas & Noodles |
Rating: |
0 |
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Ingredients:
| 213
| grams | Canned pink Alaska salmon | | 1
| med | Onion, finely chopped | | 50
| grams | Fresh breadcrumbs | | 100
| grams | Button mushrooms, chopped | | 1
| tbsp | Parsley, chopped | | 16
| | Cannelioni tubes | | 25
| grams | Butter | | 25
| grams | Plain flour | | 300
| ml | Skimmed milk | | 1
| tsp | Pesto | | 100
| grams | Parmesan cheese, grated |
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Procedures:
| 1 | Drain can of salmon. | | 2 | Make juice up to 300ml / ?pint with water. | | 3 | Mash fish, onion, breadcrumbs, mushrooms and parsley. | | 4 | Fill each cannelloni roll. | | 5 | Lay in a microwave proof dish. | | 6 | Melt butter and stir in flour cook for 30 seconds on high power. | | 7 | Beat fish stock and milk into flour mixture 150ml / ?pint at a time. | | 8 | Cook for 1 minute between additions. | | 9 | Whisk well. | | 10 | Add pesto and 75g / 3oz of cheese. | | 11 | Pour over cannelloni. | | 12 | Sprinkle with remaining cheese and cover. | | 13 | Cook on medium power for 25 minutes. | | 14 | Stand for 5 minutes. | | 15 | Serve. | | 16 | Serves 4-Approx. 300 kcals per serving |
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