Stuffed Cannelloni with Fish and Zucchini
Casserole
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
These stuffed cannelloni with fish and zucchini are a delicious and light dish that is perfect for summer. The combination of tender fish, fresh zucchini and creamy filling makes this dish an absolute highlight. I like to make this recipe when I want to cook something special for my family. The preparation is a bit more elaborate, but the result is worth it. Served with a fresh salad, it is a complete and balanced dish. The cannelloni can also be prepared well in advance and stored in the refrigerator before being baked in the oven.
Ingredients (22 ingredients)
-
16 piece Cannelloni
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3 piece Fish fillet(s) (e.g. Tilapia) à 150-200 g
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1 piece m.-large Zucchini
-
1 piece m.-large Onion(s)
-
1 clove Garlic clove(s)
-
150 g Curd(White cheese) or Ricotta
-
1 piece Egg(s)
-
1 etwas Crème fraîche
-
1 etwas Breadcrumbs
-
1 etwas Salt
-
1 etwas Pepper
-
1 etwas Thyme
-
1 etwas Tarragon
-
40 g Flour
-
200 ml White wine
-
200 ml Milk
-
1 etwas Broth instant
-
1 etwas Salt
-
1 etwas Pepper
-
1 etwas Nutmeg
-
1 etwas Garlic salt
-
2 tbsp Parmesan grated
Preparation (7 steps)
Chop onion and garlic
Put onion and garlic in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Prepare fish, zucchini and cheese
Wash the fish, pat dry and cut into very fine cubes. Wash the zucchini, cut off the flower and stem ends, remove the seeds if necessary and also dice very finely or puree not too finely. Crumble the curd or ricotta.
Prepare filling
Place fish, zucchini, onion, garlic, curd or ricotta, egg and crème fraîche in a bowl and mix well. Season with salt, pepper, thyme and tarragon. Add enough breadcrumbs to create a mass that is not too liquid, but not too firm.
Fill cannelloni
Put the filling in a piping bag with a plain nozzle and fill the cannelloni with it (this works best if you put the cannelloni in a small glass). Place the filled cannelloni in two greased baking dishes.
Prepare sauce
Put flour in the mixing bowl and sauté for 3 min./100°C/speed 1.
Finish sauce
Add white wine and milk and simmer for 5 min./90°C/speed 3. Add broth instant, salt, pepper, nutmeg and garlic salt and season to taste. Stir in Parmesan and mix for 1 min./60°C/speed 2.
Bake cannelloni
Pour the sauce over the cannelloni and bake everything in the oven at 175 °C for about 30-40 minutes until golden brown.
Finished cooking? Great! 🎉
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Created by
Laura Braun
1
Rezept
0
Kochbücher
Allergens
- Fish
- Eggs
- Milk (including Lactose)
- Gluten-containing cereals: Wheat
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