RECIPE MENU40
CANNELLONI
Filling:
– 50 g onions, chopped
– 30 g butter
– 350 g leaf spinach, chopped
– 100 g crème fraîche
– 150 g fresh salmon, cubed
– 150 g Nile perch, cubed
– 100 g shrimps
– 100 g mussel meat
– 50 g Parmesan cheese, grated
– 150 g Emmental cheese, grated
Béchamel sauce:
– 75 g butter
– 50 g tablespoon flour
– 500 ml milk
– 100 g smoked salmon
– Salt, pepper and nutmeg
1 packet cannelloni
Place onions and butter in a pan and cook gently until transparent. Add spinach
and cook gently as well. Add the crème fraîche, mix and then leave to cool.
Add salmon, perch, shrimps and mussel meat to the spinach and mix.
In the meantime prepare the Béchamel sauce. To do this, melt the butter in a
pan, add the flour and stir until golden. Gradually pour in the milk, stirring con-
stantly. Season the sauce with salt, pepper and nutmeg and simmer without a
lid for about 10 minutes.
Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the
cannelloni with the spinach mixture and place in the baking dish. Place Bécha-
mel sauce between each row of cannelloni. The last layer should be a layer of
Béchamel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the bake.
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