Canny cannelloni
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned pink Alaska salmon |
| 1 | medium | Onion; finely chopped |
| 50 | grams | Fresh breadcrumbs |
| 100 | grams | Button mushrooms; chopped |
| 1 | tablespoon | Parsley; chopped |
| 16 | Cannelioni tubes | |
| 25 | grams | Butter |
| 25 | grams | Plain flour |
| 300 | millilitres | Skimmed milk |
| 1 | teaspoon | Pesto |
| 100 | grams | Parmesan cheese, grated |
Directions
Drain can of salmon. Make juice up to 300ml / ½ 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 / ¼ 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