Tropical salmon

Salmon cannelloni

• 600 GRAM SALMON
• 1 BANANA, peeled and sliced
• 1 MANGO, cleaned and cubed
• 4 TBSP AMARULA
• 2 TBSP FLOUR
• 1 TSP CURRY POWDER
• 1/2 TSP CAYENNE PEPPER
• 2 TBSP COCONUT, grated
• 40 GRAM BUTTER, melted

• 500 GRAM SALMON FILLET
• 2 TOMATOES
• 1 ONION, chopped
• 2 CUPS MILK
• 2 TBSP FLOUR
• 2 TBSP BUTTER
• 2 BOLLS MOZZARELLA, sliced
• 1 CUP OF CRÈME FRAÎCHE
• 15 CANNELLONI

Mix the banana slices with the mango and the Amarula and put this mixture on the bottom of an oven dish. Stir the coconut, flour, curry powder and cayenne pepper together and dust the salmon with this mixture. Arrange the fish on top of the fruit and pour the butter on top. Bake the fish 20 minutes at 200 degrees Celsius.

Inspired by the Amarula website.

Puree the salmon with the CRÈME FRAÎCHE and pepper and sal to taste and stuff the cannelloni with this mixture. Melt the butter and add the flour. Simmer for 2 minutes while stirring. Add the milk and bring this to the boil, while stirring. Simmer for 2 minutes. Put a few tablespoons of this sauce on the bottom of an oven dish and arrange the cannelloni on top. Pour the remaining sauce over the cannelloni. Arrange the mozzarella slices on top. Stir fry the onion and tomato five minutes and distribute this over the cannelloni. Bake the cannelloni 40 minutes at 175 degrees Celsius.