Recipes

• 100 g shrimps

• 100 g mussel meat

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Béchamel sauce:

• 75g butter

• 50 g tablespoon flour

• 500 ml milk

• Salt, pepper and nutmeg

1 packet cannelloni

Method:

Place onions and butter in a pan and cook gently until transparent. Add spinach and cook

gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps

and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To

do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the

milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer with-

out a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon

of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place

Béchamel sauce between each row of cannelloni. The last layer should be a layer of Bé-

chamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.

MEAT CASSEROLE

Ingredients:

• 1.5 kg pork escalope

• 750 g seasoned mince

• 750 g onions

• 500 g grated Emmental cheese

• 200 ml crème fraîche

• 400 ml yoghurt

Method:

Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the

seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top

and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and

pour over.

FISH STEAKS

Ingredients:

• 600-700 g perch-pike, salmon, or sea trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• Chopped parsley

• Salt, pepper

• Lemon

• Ovenproof dish

Method:

Uses, tables and tips