286 calories per person
Preparation:
20 min.
Cooking:
15 min.
For 4 people :
300 g filet of place, 12 dry cannelloni stuffed (sold in the pasta section), 1/2 liter of semi-skimmed milk, 40 g (about 2 tablespoons soup) of Maïzena, 500 g of spinach frozen branches , 40 g of gouda, 1 bouquet garni, grated nutmeg, salt, pepper.
Preparation:
Cook the spinach in branches with a little fine salt in the microwave (depending on the indication on the bag).
Mix the Maïzena in a little cold semi-skimmed milk. Carry the rest of the milk - with the bouquet garni, salt and pepper - to a simmer, then drop the place and let it cook for 4 minutes without boiling. Remove it with a skimmer and let it warm up and crumble it.
To the milk that has been used for cooking the fish, add the cornflour diluted and, over low heat, whisk until the sauce has thickened. Pepper at the end of cooking and add a pinch of nutmeg.
Mix the crumbled fish with half of the cooked spinach and half of the sauce.
Fill the cannelloni with this preparation.
Cooking:
Preheat the oven to 200 ° C (approximately 6). Oil a gratin dish with a brush. Put the rest of the spinach in the bottom of the dish and put on the stuffed cannelloni. Pour remaining sauce and sprinkle with grated gouda. Bake the dish and let it cook about 15 minutes until it is browned.
Good to know :
So that these cannelloni compose a perfectly balanced menu, offer for dessert a fresh fruit of season, for its contribution in vitamin C. And contrary to the received ideas enacted in the slimming diets, it is not disadvised to finish the meal by a fruit believed. Except for people who have trouble digesting it, especially in the evening.
Preparation:
20 min.
Cooking:
15 min.
For 4 people :
300 g filet of place, 12 dry cannelloni stuffed (sold in the pasta section), 1/2 liter of semi-skimmed milk, 40 g (about 2 tablespoons soup) of Maïzena, 500 g of spinach frozen branches , 40 g of gouda, 1 bouquet garni, grated nutmeg, salt, pepper.
Preparation:
Cook the spinach in branches with a little fine salt in the microwave (depending on the indication on the bag).
Mix the Maïzena in a little cold semi-skimmed milk. Carry the rest of the milk - with the bouquet garni, salt and pepper - to a simmer, then drop the place and let it cook for 4 minutes without boiling. Remove it with a skimmer and let it warm up and crumble it.
To the milk that has been used for cooking the fish, add the cornflour diluted and, over low heat, whisk until the sauce has thickened. Pepper at the end of cooking and add a pinch of nutmeg.
Mix the crumbled fish with half of the cooked spinach and half of the sauce.
Fill the cannelloni with this preparation.
Cooking:
Preheat the oven to 200 ° C (approximately 6). Oil a gratin dish with a brush. Put the rest of the spinach in the bottom of the dish and put on the stuffed cannelloni. Pour remaining sauce and sprinkle with grated gouda. Bake the dish and let it cook about 15 minutes until it is browned.
Good to know :
So that these cannelloni compose a perfectly balanced menu, offer for dessert a fresh fruit of season, for its contribution in vitamin C. And contrary to the received ideas enacted in the slimming diets, it is not disadvised to finish the meal by a fruit believed. Except for people who have trouble digesting it, especially in the evening.
