We use cookies to improve the user experience of our website. Cookie Get More Information

Home » Culture » Recipes » Fish and Seafood » Fish Cannelloni

Fish Cannelloni

Fish Cannelloni



Preparation: cook the shells of the peeled prawns in salted water. Make the filling by frying the onion and the carrot which should be cut into small pieces. Cut the salmon into little pieces and add it along with the prawns. Lightly fry it all and add the cornflour. Add the single cream, the nutmeg and salt and pepper to taste. Leave it to cook for 10 minutes.
Fill the ready cooked cannelloni.
Make the béchamel by lightly frying the onion for 6 minutes (or until it goes transparent), add the grated carrot and the chopped salmon and leave to fry for a further 3 minutes. Add the flour, the milk (very slowly) and the stock from the prawns which should already have been collected. Leave it to cook whilst stirring constantly for 15minutes, until it begins to thicken. Cover the cannelloni with the béchamel. Sprinkle it with grated parmesan and put it under the grill to gratiné.


50 minutes