pasta recipes They are a very simple and successful option for day to day but they can also be the protagonists of a menu for a special occasion. You just have to put a little more dedication and accompany the pasta with good quality ingredients.
These Seafood and fish cannelloni with mustard and dill béchamel sauce They are delicious thanks to their fantastic filling based on hake, prawns and mussels along with a tasty leek stir-fry. The distinctive touch is given by this béchamel that has a lot of personality and whose flavor combines perfectly with the flavors of the sea.
Learn how to cook and fill the cannelloni in its proper measure and incidentally knows tricks to prepare a bechamel of 10. From this recipe you can innovate what you prefer and adapt the filling to your liking.
If you like cannelloni, do not hesitate to prepare these delicious minced meat cannelloni with fresh pasta or the Tuna cannelloni with tomato and béchamel, simple and rich.
And if pasta with fish or shellfish is your thing, you will love these seafood spaghetti with prawns, clams and musselslike these simple Spaghetti with prawns. It is also very good Tuna and vegetable lasagna with homemade bechamelthe macaroni with tuna and tomato to succeed and the cold pasta salad with salmon.
Ingredients to prepare the recipe for seafood and fish cannelloni with mustard bechamel sauce and dill (serves 4):
- 500 gr of fresh mussels.
- 200 gr of prawns, fresh or frozen. On this occasion I have used frozen prawn tails that go with the skin but without the head and are cheap, they are juicy and they are of a good size.
- 600 gr of hake. The most economical thing is to buy a tail and have it fixed at the fishmonger in loins, with the skin and without scales.
- 1 leek (or 2 if it is fine).
- 15 gr of wheat flour.
- 150 ml of milk.
- 20 plates of cannelloni.
- 70 gr of grated or block Parmesan cheese to grate at home.
- For the mustard and dill béchamel sauce:
- 500 ml of milk.
- 45 gr of unsalted butter.
- 50 gr of wheat flour.
- 2 teaspoons of French mustard dessert.
- 1 teaspoon of fresh or dried dill.
- A little salt and ground black pepper to taste.
Preparation, how to make seafood and fish cannelloni with mustard bechamel sauce and dill:
- We start cooking the mussels steamed in their own juices. To clean them, cut the “beards” or greenish filaments that come out from inside them with scissors and remove any large impurities that may be stuck to the outside, hitting them with a hard knife (for example, iron) or even some people scrape them with a scouring pad. steel although personally I do not see the need to clean them excessively.
- wash the musselsdiscard any that are open or broken and put them in a pot with a lid.
- Cover the pot, turn the heat to high and wait until all the mussels. You can go looking to check that they are practically all open and that they have also achieved that characteristic orange color, they usually take between 6 and 8 minutes.
- When they are ready, remove the pot from the heat and if any have been completely closed, you must discard it. Wait for them to cool down and be left alone with their meat.
- We can cook the pasta while we prepare the filling, so put a pot with plenty of water over high heat and when it boils, add a dessert spoonful of Salt and the sheets of cannelloni one by one. When the water boils again, the time indicated on the package begins to count, in my case it was 12 minutes. From time to time remember to stir them gently so that they do not stick together but do not break either.
- When they are cooked cannelloni Pass them to a drainer and from there put them in a bowl with cold water to cut the cooking.
- Moisten a kitchen towel and, removing the plates from cannelloni one by one and letting them drain a little, put them on top of the cloth slightly separated from each other.
- Let’s go with the filling. Peel the prawns And if they have heads, I recommend freezing them and thus keeping them for when you need to prepare a homemade fish broth.
- In a frying pan, add a little oil and put it on medium heat. When it is hot put the prawnsgive them a little Salt and cook them for just a minute on each side. Book separately.
- Now put the loins in the pan hake with the skin facing up and cook them for 2 or 3 minutes, until you raise a loin a little and see that it is starting to brown on the bottom.
- Turn ’em around, throw ’em some Salt and continue cooking for another 2 to 3 minutes. Book with the prawns.
- remove the leek the green part (which you can save for when you prepare a homemade broth) and the roots, remove the outermost layer, cut it in the middle, again each half in the middle and chop it finely.
- cook the leek in the same pan in which you made the prawns and the hake adding a little more olive oil Y Saltover low heat until it begins to brown, it will take about 5 minutes.
- Add the 15 g of flourmix it well with the leek and cook for 2 minutes so that it browns a little and then does not add a taste of raw flour.
- Add the 150 g of milk and cook the mixture for a couple of minutes while you mix, you will see that it thickens quickly.
- Take back the hake the skin, go over it in case there are any thorns and shred it a little. Cut the prawns in pieces and also mussels and add it all together to the pan.
- Mix for a couple of minutes over low heat and you already have the cannelloni filling ready. Test it in case you have to rectify it Salt and transfer to a separate plate to cool.
- Now we are going to prepare the Bechamel sauce. Place a saucepan over low heat with the Butter and when it melts add the flour and mix well with a few rods for 2-3 so that lumps do not form and the appearance is homogeneous.
- Then add some milk (a little less than half) while you continue mixing with the rods without stopping. When everything has been integrated and even begins to thicken add another batch of milk and when it thickens again, add the rest. It usually takes about 10 minutes to thicken, always over low heat and stirring with the whisk.
- Add Salt to taste, freshly ground black pepper and also the french mustard and the dill. When the sauce is creamy and with the texture you are looking for, remove it from the heat. Of course, keep in mind that when it cools it continues to thicken a little more. Test it in case you have to rectify it Salt.
- Preheat the oven to 210ºC with top and bottom heat and a fan.
- Distribute the filling on the sheets of cannelloniTry to make it a quantity similar to what you see in the photographs so that they can be rolled up without problems and on the other hand that they are not excessively empty.
- Close the cannelloni rolling them over their filling so that both ends overlap and place them on a baking tray in which they can all fit or divide them into 4 individual rectangular casseroles.
- Spread over the Bechamel sauce without completely covering the cannelloni. It seems to me that the presentation like this is better, although this is to taste.
- grate the Parmesan and pour it over the béchamel.
- Carry the tray with cannelloni in the oven at medium height and bake them about 10 minutes or until you see that the cheese has browned.
Time: 1 hour and 30 minutes
difficulty: easy
Serve and taste:
Take the tray out of the oven wait 5 minutes for them to settle a bit and you can now serve them on the diners’ plates or, if you have baked them in individual trays, they go directly to the table like this, better with a trivet underneath so as not to burn anything. If you have to leave them done in advance no problem, both baked and unbaked you can leave them made and in the fridge from one day to the next. If you have leftovers you can keep them 2-3 days in the fridge.
Enjoy some fantastic homemade cannelloni with a luxurious filling, full of fish and shellfish and with a creamy and most appetizing texture. The culmination is provided by the Parmesan cheese au gratin and the mustard and dill béchamel that remains original and suits the fish perfectly, without a doubt It’s a real set… scandal!
Variants of the recipe for seafood and fish cannelloni with mustard and dill béchamel sauce:
If you want to change the fish you can use croaker either Salmon for example, they will also be very rich.
You can add a few tablespoons of ketchup to the filling to give it a different finish.
Tips:
If you want make this recipe ready in advance You can leave the cannelloni stuffed in the fridge in a closed container and also the bechamel sauce already made and you will only have to bake them just before serving them. In that case, and since they will be cold, remember to bake them at 190ºC so that they heat up well and the cheese takes a little longer to cook au gratin.
