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
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