Recipe for cannelloni with spinach and halibut
A delightful summer dish with fish, spinach, and white wine sauce. The dish is easy to make, and the fish flavor is so mild that even non-fish eaters will enjoy it.
Ingredients
- 500 gram Cod or another white fish fillet, e.g., halibut, cod, monkfish, or hake
- 200 gram fresh lasagna sheets or cannelloni tubes
- 1 pcs. Shallots
- 150 gram White Wine
- 200 gram Broth fish or vegetable stock
- 300 gram Whipping Cream
- 1.5 gram Rosemary preferably fresh
- 1.5 gram Thyme preferably fresh
- Salt
- Pepper
- 250 gram Fresh spinach can optionally be replaced with 150 grams of whole, frozen spinach
Instructions
White Wine Sauce:
- Peel and finely chop the shallot.
- Pour white wine into a saucepan and simmer the shallot until the wine has reduced to half the amount.
- Add the stock and cream to the saucepan and cook until the sauce has thickened slightly and is lightly creamy.
- Chop the herbs and season the sauce with them, along with salt and pepper. Set aside.
Cream Steamed Spinach:
- Rinse the spinach and steam it in a saucepan with the cream for about 5 minutes under a lid. Season with salt and pepper.
Assembly:
- Cut the lasagna sheets into 6 equal pieces.
- Cut the fish into smaller pieces.
- Distribute the fish and cream-steamed spinach on the pasta sheets.
- Roll them up around the filling.
- Place the rolls in an ovenproof dish with the seams facing down.
- Pour the white wine sauce over your cannelloni and bake them in the oven for 15-20 minutes until the surface is golden. It is important to ladle the sauce over the rolls with a spoon a couple of times during baking, so the pasta becomes tender and the surface of the dish does not dry out.
- Serve preferably with a green salad with oil/vinegar dressing as a side dish.
