Canny Cannelloni Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned pink Alaska salmon,
1 medium: Onion, finely chopped
50 gram: Fresh breadcrumbs,
100 gram: Button mushrooms, chopped
1 tbsp: Parsley, chopped
16: Cannelioni tubes,
25 gram: Butter,
25 gram: Plain flour,
300 milliliter: Skimmed milk,
1 tsp: Pesto,
100 gram: Parmesan cheese, grated
Directions:
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
Source from luhu.jp
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
Source from luhu.jp