Canny Cannelloni

Course : Seafoods
Serves: 4
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213 gram canned pink Alaska salmon
1 medium onion -- finely chopped
50 grams fresh breadcrumbs
100 gram button mushrooms -- chopped
1 tablespoon parsley -- chopped
16 medium cannelloni tubes
25 grams butter
25 grams plain flour
300 milliliter skimmed milk
1 teaspoon pesto
100 gram parmesan cheese -- grated

Preparation / Directions:

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.

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