MMMMM-------------------------TO GARNISH------------------------------ 1 Red pepper; de-seeded Fresh mint sprigs Preheat the oven to 200?C, 400F, gas mark 6, and lightly oil an ovenproof dish. Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper. Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste. In a small bowl, beat together the egg and fromage frais and season to taste. Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish. Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden. Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 33 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 139.7mg||43 %|
|Sodium 105.2mg||4 %|
|Potassium 122mg||3 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 27.4g|
|Protein 8.8g||13 %|
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Calories per serving: 180
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