Salmon Cannelloni from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van
To strain the ricotta: Take a strainer, line it with cheesecloth leaving some draping over the edge, and place it over a small bowl. Add the ricotta and then spread it into an even layer using a sp...
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Ingredients
- Two 6-ounce (170 g) tins of salmon, drained
- ⅓ cup (50 g) green peas, fresh or frozen
- ¾ cup (200 g) ricotta, strained
- Salt
- pepper
- 2½ tablespoons (40 g) butter
- Zest of 1 lemon
- 1⅛ cup (250 ml) fish stock
- 6 cannelloni shells
- ⅓ cup (40 g) all-purpose flour
- 1⅛ cup (250 ml) milk
- ½ cup (50 g) grated Parmesan
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