Seafood Cannelloni Recipe

4-6m
Prep Time

60m
Cook Time

1h 4m
Ready In

Recipe: #19732

June 28, 2015

Categories: Salmon, Lasagna, Italian, Fathers Day, Sunday Dinner, Oven Bake, Milk, Italian Dinner, Salmon Dinner, more

recipe by:
ImPat

"From the Australian Women's Weekly magazine - will be subbing spring onion for the brown onion for dietary reasons."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (536.5 g)
Calories 1065
Total Fat - 45 g
Saturated Fat - 23.5 g
Cholesterol - 173.3 mg
Sodium - 997.8 mg
Total Carbohydrate - 114.6 g
Dietary Fiber - 16 g
Sugars - 2.6 g
Protein - 53.1 g
Calcium - 422.1 mg
Iron - 2.7 mg
Vitamin C - 15.7 mg
Thiamin - 0.7 mg

Step 1

Preheat oven to 200C (180C fan forced)

Step 2

Grease a 24cm x 30cm (base measurement) ovenproof dish or two smaller dishes.

Step 3

Heat the butter in a large heavy-based frying pan and cook onion and garlic over a medium heat, stirring, for about 5 minutes or until soft.

Step 4

Add the flour and cook, stirring until well combines and then add the milk a little at a time, stirring constantly and bring to the boil; simmer for 1 minute and then season to taste with salt and ground white pepper, reserve 3 cups of the sauce.

Step 5

Fold the salmon pieces and dill into the remaining sauce in the pan, the sauce will seem quite thick but the fish will release liquid while baking.

Step 6

Spread half the reserved sauce in the base of the prepared dish.

Step 7

Cut 4 lasagne sheets into 3 sections each to make 12 pieces; reserve the remaining sheets for another use.

Step 8

Spread 1/2 cup of salmon mixture onto a lasagne sheet and roll up to enclose and then place in the ovenproof dish in a single layer and then repeat with remaining salmon mixture and lasagne sheets.