Fish cannelloni, a simple and refined first course

Preparing fish cannelloni is really simple and once you discover the recipe you won’t be able to do without it.

It’s true, when it comes to cannelloni, the first thought goes to those filled with meat and then to lean ones. However, in an equally simple way, it is possible to make delicious fish cannelloni suitable for important lunches and dinners entirely dedicated to this precious ingredient. We used two types of fish, the hake eh shrimpsexpertly scented with lemon and parsley.

We opted for cannelloni stuffed with fish without bechamel, preferring instead panna. In fact, we find that the more delicate flavor of the latter does not overpower the delicate one of the fish. Finally, to make the filling creamier, you will need some ricotta. Curious to find out how they prepare?

Fish cannelloni
Fish cannelloni

How to prepare the fish cannelloni recipe

  1. First make sure the hake it doesn’t have thorns so cut it into pieces, without needing to be too precise. Note that you can also use dei defrosted fillets.
  2. Transfer the hake and the prawns into a mixer, flavor with the grated rind of half a lemon and flavor with a pinch of salt and a pinch of pink pepper. Smoothies until a homogeneous mixture is obtained.
  3. Pour everything into a bowl, add the ricotta, the freshly chopped parsley and mix well. Then put the filling in one pastry bag with a smooth and large nozzle and keep aside.
  4. Blanch the cannelloni in boiling salted water for 2 minutes then transfer them to a tea towel to cool. Stuff them with the filling and as they are ready place them in a baking dish lined with parchment paper.
  5. Mix the cream with the Parmesan and pour it over the cannelloni then put in the oven 180°C for 30 minutes. Let them cool before serving them.

As mentioned, we have chosen cream because of its more delicate flavour, but you can also replace it with béchamel: you will get an even richer and more substantial dish.

storage

You can prepare the fish-filled cannelloni a few hours in advance and keep them in the refrigerator until it’s time to put them in the oven. Once cooked, however, it is possible to keep them covered in plastic wrap, in the fridge, for a couple of days.

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