Fish Cannelloni

Name: Fish Cannelloni
Yield: 8 servings
Ingredients: 18 unitats cannelloni pasta; turnip; prawns; 30 g concentrated tomato or a natural tomato sauté; 1 onion; 200 ml milk; 200 ml cream of milk of 35%; 50 g butter; 75 g flour (25 grs + 50 grs); 100 ml extra virgin olive oil; 1 copeta konjac; 500 ml fish stock made with monkfish head and shrimp heads or a store-bought fish broth; salt; pepper; nutmeg

Cannelloni filled with a smooth and creamy mixture of monkfish and shrimp, wrapped in perfectly cooked cannelloni pasta and baked in the oven to achieve a golden and crispy topping.

Ingredients

Servings

Measurement units

Ingredients

18 unitatscannelloni pasta
turnip
prawns
30 gconcentrated tomato or a natural tomato sauté
1 onion
200 mlmilk
200 mlcream of milk of 35%
50 gbutter
75 gflour (25 grs + 50 grs)
100 mlextra virgin olive oil
1 copetakonjac
500 mlfish stock made with monkfish head and shrimp heads or a store-bought fish broth
salt
pepper
nutmeg

Nutritional Information

Per serving

Calculated for 8 servings

Calories

492 kcal

Protein

21.6 g

Fat

28.3 g

Carbohydrates

36.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Separate the shrimp heads from the tails. Peel the tails and reserve the shells for the stock.
Sauté the shrimp heads in a pan with a little olive oil for about 5 minutes over medium heat. Remove the heads and squeeze them over a plate to extract their juices. Reserve this essence in the refrigerator to add at the end of the dish.
Using the squeezed heads, shrimp shells, and the central bone of the monkfish cuts, prepare a stock. Boil everything in a pot with water for about 20 minutes. Then, strain the stock and set it aside.
Remove the vein from the shrimp loin by making a small cut along the back and carefully pulling out the red thread.
Cut the shrimp tails into small cubes of approximately 1 centimeter and reserve them.
Cut the monkfish into small cubes of approximately 1 centimeter and set aside.
Blanch the tomatoes by submerging them in boiling water for about 30 seconds. Then, peel them and remove the seeds. Finely chop the flesh.
Sauté the chopped onion in a casserole with the oil from the prawn heads' sofrito over low heat for about 10 minutes until it is tender.
When the onion becomes translucent, add the crushed tomato. Continue cooking over low heat for about 15 minutes, stirring occasionally.
Cook the sofrito until it turns a very dark color, indicating that the flavors have concentrated properly.
Add the monkfish and shrimp cut into small cubes to the sofrito and let them cook for about 5 minutes, stirring regularly.
Add a bit of cognac and allow the alcohol to completely evaporate, which should take about 2 minutes.
Gradually incorporate about 25 grams of flour, stirring constantly until achieving a consistent paste.
Slowly add the milk, stirring well until obtaining a homogeneous mixture, and let it cook for a few more minutes until the mixture thickens.
Season with salt and pepper to taste and grate a quarter of a nutmeg over the top before serving.

Cancelling Pasta Sheets and Shape the

Boil the sheets of cannelloni pasta in plenty of water, according to the time indicated on the package, in a wide pot. Add the sheets one by one into the pot to prevent them from sticking together.
Carefully remove them from the pot using a spatula or strainer, and let them cool spread out on a clean, dry kitchen towel, so it can absorb the excess water.
Once the pasta is completely cool and manageable, proceed to fill the cannelloni.
Place a tablespoon of filling near one end of the cannelloni sheet and roll the sheet over itself firmly but gently, to avoid breaking it.
Place the filled and rolled cannelloni in an oven-safe dish, arranging them in a single layer to ensure even cooking.

Coating Sauce

Melt the butter in a pan over low heat and gradually add 50 grams of sifted flour. Stir constantly to prevent lumps from forming.
Cook the mixture on low heat for about 3 minutes, continuously stirring, until it begins to take on a light golden color.
Add the fish broth along with the essence from the shrimp heads to the pan. Stir continuously until you achieve a creamy and homogeneous paste.
Add the cream and let it cook on low heat for approximately 2 minutes, until the sauce thickens slightly.
Season the sauce to your liking and remove it from the heat when it reaches the desired consistency.
Pour the topping sauce over the cannelloni, ensuring it is well distributed, and sprinkle grated cheese on top.
Broil in the oven at 200 degrees for about 4 minutes, constantly checking to prevent burning, until the cheese is melted and golden brown.