Seafood cannelloni
It is a traditional Christmas dish in many homes and this year we are changing the usual ones for some fish and seafood dishes. Are you in?
Ingredients
1 package of cannelloni pasta
3 tablespoons of olive oil
2 cloves of garlic, minced
1 leek
150 g of prawns
150 g fresh squid
150 g of hake
For the bechamel:
400 ml of milk
300 ml of fish stock
40 g butter
60 g of flour
Salt
Oil
Pepper
Nutmeg
Preparation
We cook the cannelloni pasta and place the sheets on a cloth.
For the filling, chop all the ingredients separately.
In a saucepan with the oil, sauté the garlic with the leeks. When they are soft, add the squid, the prawns and the fish in pieces. Sauté well until the squid is soft. Set aside.
In another saucepan, melt the butter and add the flour. Sauté for a couple of minutes. Add the milk, stirring constantly with a whisk, and once incorporated, add the broth.
In an oven-safe container, put a little bechamel and top with the stuffed cannelloni.
We finish with the bechamel and a little grated cheese. We grill for a few minutes and it's ready.
