Canny Cannelloni

Recipe Ingredients

213		Canned pink Alaska salmon
1		Onion - finely chopped (medium)
50		Fresh breadcrumbs
100		Button mushrooms - chopped
1 tablespoon	15ml	Parsley - chopped
16		Cannelloni tubes
25		Butter
25		Plain flour
300		Skimmed milk
1 teaspoon	5ml	Pesto
100		Parmesan cheese - grated

Recipe Instructions

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.

Source:
Cooking Light, June 1995, page 58

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