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.

 

Rinse the spinach and steam it in a saucepan with the cream for about 5 minutes under a lid. Season with salt and pepper. 

 

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.