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Cannelloni stuffed with salmon
Cannelloni with salmon fillet, tomato, ricotta and grated cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Chop salmon (in food processor). Drain tomatoes, lemon juice and salt and pepper to taste by mixing salmon.
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Put cannelloni upright on worktop and fill with salmon mixture with teaspoon.
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Grease baking trays. Pour the broth into left overs. Distribute cannelloni over dishes.
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In bowl ricotta stir with remaining fish stock. Ripe Ricotta with the rest of lemon juice, salt and pepper.
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Grate the cheese. Prepare Ricotta on cannelloni and sprinkle with grated cheese.
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Place the dishes in the oven and cook cannelloni until golden brown and cooked for about 30 minutes.
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Nutrition
625Calories
Sodium38% DV905mg
Fat49% DV32g
Protein88% DV44g
Carbs13% DV40g
Fiber8% DV2g
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