Canelones fish with vegetables

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Ingredients

  • Canelones of purchase: 12
  • Fish to taste without skins and bones: 200 g
  • Ripe tomato: 200 g
  • Corn sweet baked: 100 g
  • Curgete: 1
  • Small onion: 1
  • Garlic: 1
  • Pulp, tomato: 2 Tablespoons
  • Olive oil: 1 Tablespoon
  • Cheese flemish grated: 30 g
  • For the sauce
  • Milk: 500 g
  • Flour: 50 g

Directions

Recommended age: from 14 months

Calories per serving: 536 kcal

1 - Peel the onion and the garlic, cut everything into pieces and aloure in warm olive oil.

2 - Add after the curgete peeled and cut into pieces, maize, tomato, without the skin and seed, the pulp, tomato and fish shredded and let ascertain.

3 - Prepare the bechamel sauce: heat the oil and add the flour and milk. Let the mixture thickens, stirring constantly.

4 - Fill the cannelloni with the mixture of fish. Spread half of the bechamel sauce in a pyrex dish, arrange the canelones over the top and sprinkle with the remaining sauce. Sprinkle with grated cheese and bake in the oven pre-heated to 180 C for about 20 minutes or until cooked and douradinho. Remove from the oven and serve.

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