Cannelloni with perch and capers in sauce Bechamel

48

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 130,5kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  130,5kcal

• Rating
  

  5 out of 5

• Recipe

This is a lasagna with fish filling, cooked at home portioned in in the form of large cannelloni, it turns out very tasty. Chop the stuffing a lot of greens and to add raisins, we add capers. Make the sauce traditional – “Bechamel”.

Let’s get started!

Ingredients

0/16 ingredients

• Lasagna sheets – 8 pcs.
• White bread – 100 g
• Perch fillet – 600 g
• Green onion – 1 bunch
• Dill – 1 bunch
• Parsley – 1 bunch
• Lemon – 1 pc.
• Egg – 2 pcs.
• Salt
• Pepper
• Nutmeg
• Mozzarella – 150 g
• Caper – 1 tbsp.
• Butter – 20 g
• Flour – 20 g
• Milk – 500 ml

5 из 5 1 1 ч1 ч 130,5

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil lasagna sheets in boiling salted water. Take out and spread out to dry.
2. Finely chop the fish. Soak bread and squeeze. Grind in blender.
3. Rinse and chop the greens well.
4. Grate the zest of lemon and squeeze the juice from half a lemon.
5. In a bowl combine fish, lemon juice, chopped zest greenery. Drive eggs. Crush mozzarella. Put capers. Salt, pepper. Mix well.
6. Melt the butter in a saucepan. Add flour a little. Pour in warm milk gradually. Cook the sauce on very low heat 10 minutes, stirring constantly so that no lumps form. Salt, pepper. Add the nutmeg on the tip of the knife. Take off from the fire.
7. Preheat the oven to 180 degrees. Heat resistant mold grease with oil.
8. Put the filling on each sheet of lasagna and wrap the tubules. Put them in a heat-resistant form in one layer with the seam down. To water cooked sauce.
9. Bake in the oven for 30 minutes.

Keywords:

• casserole
• cannelloni
• lasagna
• perch
• A fish