Cannelloni with grouper and pawns sauce

Cannelloni with grouper and pawns sauce

 Boil the cannelloni pasta in plenty of salted water, once cooked drain and spread out onto

 Cannelloni with grouper and pawns sauce

Ingredients for 4 people:

12 Cannelloni
250 g. prawns
1/4 litre milk
2 tablespoons butter
1 onion
1 bay leaf
4 slices of grouper
4 tablespoons tomato sauce 2 egg yolks
2 tablespoons plain flour 1 clove of garlic
grated cheese, salt

METHOD

Boil the cannelloni pasta in plenty of salted water, once cooked drain and spread out onto a tea towel. Prepare a fish stock with onion, garlic, some bαy leαf, salt, the grouper and the prawns; boil for about 10 minutes then drain and put the stock aside. Finely chop the fish and add to the tomato sauce and cook over a low heat then add the egg yolks and stir until everything has become well incorporated. Fill the cannelloni with this mixture and place in a buttered baking dish. Prepare a white sauce with a table spoon of butter, two tablespoons of plain, white flour, 1/4 liter of milk and a 1/4 of the fish stock. Pour the white sauce over the cannelloni, sprinkle with grated cheese and dot with the remaining butter. Brown in a hot oven for a few minutes then serve the cannelloni on a bed οf tomato and butter sauce.