Cannelloni With Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 8 | Cannelloni tubes | |
| 1 | T | Olive or sunflower oil |
| 1 | Onion, chopped finely | |
| 125 | g | Mushrooms, chopped finely |
| 4oz | ||
| 1 | Green pepper, de-seeded and | |
| chopped | ||
| 375 | g | Fresh salmon, skinned boned |
| and | ||
| cut into small | ||
| pieces 12oz | ||
| 1 | T | Chopped fresh mixed herbs |
| 1 | Egg, beaten | |
| 1 | 200 gram car virtually | |
| fat-free fromage 7oz | ||
| frais | ||
| 3 | T | Fresh wholemeal breadcrumbs |
| 50 | g | Reduced-fat hard cheese |
| grated 2oz | ||
| Salt and pepper | ||
| 1 | Red pepper, de-seeded | |
| Fresh mint sprigs |
INSTRUCTIONS
Preheat the oven to 200øC, 400øF, gas mark 6, and lightly oil an ovenproof dish. Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper. Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste. In a small bowl, beat together the egg and fromage frais and season to taste. Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish. Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden. Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 124.3mg
Sodium: 553mg
Potassium: 640mg
Carbohydrates: 6.1g
Fiber: 2.9g
Sugar: 1.9g
Protein: 28.2g