Aeg-Electrolux B9820-5-A Recipe Book Page 40

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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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