Cannelloni

Canny Cannelloni Seafood

Canny Cannelloni Seafood

Ingredients

• 213 g Canned pink 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

Method

1. Drain can of salmon
2. Make juice up to 300ml / 1/2 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 / 1/4 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 4-6