Monkfish and prawn cannelloni
At this time of year, we all go like crazy looking for recipes to surprise our guests on dates as important as they are Christmas Eve, Christmas or Boxing Day . Tasty recipes that can be prepared the day before to get work done much better and, if they are also easy to make, then we are already talking about a winning recipe.
This is today's recipe, some cannelloni stuffed with monkfish and prawns , very easy to make and that don't take long to make either...
I am not a big fan of monkfish, I confess, but I assure you that these cannelloni are very good and it is an excellent alternative to replace the typical ones lifelong meat cannelloni .
Ingredients
For 4 people:
- 16 plates of cannelloni
- 1/4 kilo of monkfish
- 1/4 kilo of prawns
- 1 clove garlic
- 1 large onion
- 1 small green bell pepper
- 2 tablespoons tomato concentrate
- 6 tbsp olive oil
- 1 bay leaf
For the bechamel:
- 2 tbsp olive oil
- 1 tbsp of flour
- 1 glass of milk
- 1 glass of broth from cooking the prawn heads
- salt, pepper and nutmeg
Preparation
- Peel the prawns and cook the heads in a saucepan with a glass of water and bay leaf. Strain the broth and reserve to make the bechamel.
- Finely chop the onion, garlic and bell pepper.
- Heat the oil in a nonstick skillet and add the vegetables, season and let them poach.
- Add the monkfish and diced prawns, sauté for a couple of minutes and add the concentrated tomato, stir and let it all cook together for about 10 minutes.
- To make the bechamel, we sauté the flour in the hot oil, pour the milk and the boiling broth that we had reserved. Season to taste with salt, pepper and nutmeg and cook for about 5 minutes, stirring constantly.
- Add four tablespoons of béchamel to the sauce and mix well.
- Cook the pasta sheets according to the instructions on the package. Drain, place them on a clean cloth and proceed to fill the cannelloni.
- We place the cannelloni in a suitable ovenproof dish, bathe them with the remaining bechamel sauce and cook them au gratin in the oven.
I hope that these monkfish and prawn cannelloni are a success at your homes this holiday season.
