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Ingredientes
- 8 x Cannelloni tubes
- 1 Tbsp. Olive or possibly sunflower oil
- 1 sm Onion, minced finely
- 125 gm Mushrooms, minced finely (4oz)
- 1 x Green pepper, de-seeded and minced
- 375 gm Fresh salmon, skinned, boned and cut into small pcs (12oz)
- 1 Tbsp. Minced fresh mixed herbs
- 1 x Egg, beaten
- 1 x 200 gram car virtually fat-free fromage, (7oz) frais
- 3 Tbsp. Fresh wholemeal breadcrumbs
- 50 gm Reduced-fat hard cheese, grated (2oz) Salt and pepper
- 1 x Red pepper, de-seeded Fresh mint sprigs
Direcciones
- Preheat the oven to 200 C, 400 F, 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 min till soft. Add in the salmon and herbs, cover and cook for 5-10 min. 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 possibly piping bag. Arrange in the prepared dish.
- Pour over the fromage frais mix and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 min till golden brown.
- Cut the red pepper into small diamond shapes and blanch in boiling water for 2 min. Drain. Serve the cannelloni garnished with the red pepper and mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 217 | 63% |
| Total Fat 24.31g | 30% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 173mg | 7% |
| Potassium 582mg | 17% |
| Total Carbs 5.32g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.93g | 2% |
| Protein 25.23g | 40% |
