Aeg-Electrolux B9879-4-M User Manual download pdf (Page 33)

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 haddock or cod, cubed

– 100 g crab meat

– 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, haddock or cod, crab meat and mussel meat to the spinach

and mix.

In the meantime prepare the Béchamel sauce. To do this, melt the but-

ter in a pan, add the flour and stir until golden. Gradually pour in the

milk, stirring constantly. 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 Béchamel 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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Aeg-Electrolux B9879-4-M User Manual Page 33