Canny Cannelloni
Submitted by Ripa
Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minHere’s a proper clever bit of midweek cooking: cannelloni stuffed with salmon and mushrooms, blanketed in a cheesy pesto sauce, and done entirely in the microwave.
Canned pink Alaska salmon gets mashed with chopped onion, button mushrooms, fresh breadcrumbs, and parsley, then packed into cannelloni tubes.
The sauce is a quick white roux whisked with the salmon tin juices and skim milk, finished with a spoonful of pesto and a generous handful of Parmesan.
Pour it over, top with more cheese, and let the microwave do the rest. Twenty-five minutes on medium power and you’ve got a bubbling, golden pasta bake without ever turning on the oven.
Kitchen Tips
- Save the liquid from the salmon tin and mix it with water to make up the stock. It adds proper depth to the sauce that plain water can’t match.
- Whisk the sauce thoroughly between each addition of liquid. Lumpy microwave sauce is no one’s friend.
- Let it stand a full 5 minutes after cooking. The sauce thickens as it rests and the pasta finishes absorbing the liquid.
Ingredients
Directions
Drain can of salmon.
Mix juice with up to 300ml / ½ 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 / ¼ 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.
Serves 4-6.
Comments