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Yield: 4 Servings
Ingredients:
* 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 ts Pesto
* 100 g Parmesan cheese
Instructions:
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.
Ingredients:
* 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 ts Pesto
* 100 g Parmesan cheese
Instructions:
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.