Fish cannelloni without bechamel: light recipe

Description

Fish cannelloni without bechamel are a tasty version of among the most liked initially courses of perpetuity: seafood cannelloni, baked au gratin with a lot of bechamel. This delicious alternative dish includes the addition of fresh cream and in regards to taste it has absolutely nothing to envy of the conventional variation, in spite of being less velvety. Really simple to prepare: these cannelloni packed with cod and shrimp are fragile and delicious, best to serve throughout a fish supper with pals or household.

Components

12 cannelloni;
400 g of cod fillet;
400 g of cleaned up shrimp;
250 ml of fresh cream;
100 ml of gewurztraminer;
1 sprig of fresh parsley; the enthusiasm of half a lemon; to taste additional virgin olive oil; salt and pepper to taste.

Guidelines

Cut the cod fillets into little pieces and brown them in a pan with a drizzle of oil, then mix them with the gewurztraminer, include the prawns and leave whatever to taste for a couple of minutes. Transfer the cod and shrimp mix into the bowl of a mixer and include a pinch of salt, black pepper, sliced fresh parsley and grated lemon enthusiasm. Mix whatever (if essential you can include a drizzle of oil and a little water) till you get a velvety, thick and uniform mix. Blanch the cannelloni in salted water for 30 seconds, drain them and fill them with the fish cream, utilizing a teaspoon or a piping bag. Location the cannelloni inside a baking meal oiled on the bottom, cover them with fresh cream and include a scattering of parmesan on the surface area. Prepare them for 25 minutes in a fixed oven preheated to 180 °, take them out of the oven as quickly as they are well browned on the surface area and serve them hot.

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