AEG BY9314001M - Manual (Page 9)

Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Method:
• Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix
and then leave to cool. In the meantime
prepare the Béchamel sauce: Melt the
butter in a pan, add the flour and cook
until golden, stirring constantly. Gradu-
ally pour in the milk, stirring constantly.
Season the sauce with salt, pepper and
nutmeg and simmer without a lid for
about 10 minutes. Add salmon, perch,
shrimps, mussel meat, salt and pepper
to the cooled spinach and mix. Grease
a large rectangular ovenproof dish with
1 tablespoon of butter. Fill the cannel-
loni with the spinach mixture and place
in the baking dish. Place Béchamel
sauce between each row of cannelloni.
The last layer should be a layer of Bé-
chamel sauce sprinkled with cheese.
Place the rest of the butter in small
knobs on the top of the dish.
23 - CONVENIENCE CAKE
The instructions regarding time and tem-
perature are on the packaging. Follow the
manufacture´s instructions.
24 - CONVENIENCE PIZZA
The instructions regarding time and tem-
perature are on the packaging. Follow the
manufacture´s instructions.
25 - CONVENIENCE POTATO TYPES
The instructions regarding time and tem-
perature are on the packaging. Follow the
manufacture´s instructions.
ENGLISH
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