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Canny CannelloniRecipe : Canny Cannelloni
Procedure :
213 g Canned pink Alaska salmon 1 md Onion -- finely chopped 50 g Fresh breadcrumbs 100 g Button mushrooms -- chopped 1 tb Parsley -- chopped 16 Cannelioni tubes 25 g Butter 25 g Plain flour 300 ml Skimmed milk 1 t 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 format courtesy of Karen Mintzias |
